Pistachio crusted lamb chops is a recipe to impress! Once seared, the lamb is brushed with tangy Dijon mustard and then pressed onto crushed pistachios for a striking and impressive centerpiece.
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Pistachio Crusted Rack of Lamb
Pistachio crusted lamb is a recipe to impress and saved for those, 'I really want to impress someone' sort of dinners. The pistachio lamb is initially seasoned with bold marinade that has herbs, garlic and tart pomegranate molasses.
Once seared and the lamb is done cooking to your desired doneness (I prefer medium aka lightly red/pink center and always use a meat thermometer), then all you have to do is brush the lamb with a thin coating of Dijon mustard and press the rack of lamb onto crushed pistachios.
The pistachio crusted lamb is a true masterpiece and I suggest serving alongside simple lemon herb couscous or Mediterranean rice and my Mediterranean roasted vegetables.
📋 Ingredients
- Rack of Lamb: Look for a Frenched rack of lamb, which is when the connective tissue is cleaned around the bones. It's not necessary but is nice for presentation.
- Olive Oil: Use a good quality extra virgin olive oil.
- Pomegranate Molasses: This is reduced pomegranate juice that is thickened with a tart and slightly sweet flavor. I use pomegranate molasses in both sweet and savory recipes such as drizzled on top of roasted squash and in a pomegranate molasses vinaigrette.
- Garlic: A few cloves, finely chopped or grated. If fresh garlic isn't available, substitute with ½ teaspoon garlic powder.
- Fresh Rosemary and Thyme: Remove the leaves from the stem and finely chop them. If fresh herbs aren't available, use ½ teaspoon of dried rosemary and dried thyme.
- Lemon: After zesting the lemon, cut the lemon in half and sear it in the cast iron.
- Salt and Pepper
- Dijon Mustard: Once the lamb is cooked, brush a thin layer onto the cooked rack of lamb, which will help the pistachios stick easily.
- Pistachios: Use unsalted and raw pistachios for a bright green pistachio crust.
🍋 Substitutions and Variations
- Instead of pistachios, use chopped almonds.
- Grill the rack of lamb instead of searing in the cast iron.
- If pomegranate molasses isn't available, substitute with a thick aged balsamic or balsamic glaze.
⏲️ Instructions
Step 1: Trim any excess fat and pat the lamb dry with paper towels. whisk the pomegranate molasses, herbs, garlic and lemon zest and pour over lamb and marinate for 30 minutes.
Step 2: Bring a wide cast iron to high-heat and sear lamb until deeply charred on both sides. Then place in 450 degrees Fahrenheit oven and cook for 8-10 minutes until internal temperature is between 140-145 degrees Fahrenheit..
Step 3: Once cooked, let lamb rest for 5 minutes then brush a thin layer of Dijon mustard on all sides.
Step 4: Press the rack of lamb onto finely chopped pistachios, gently pressing so all sides are evenly coated.
Step 5: Use a sharp knife to cut the pistachio crusted lamb into lamb chops and serve.
📍 Recipe Tips
- As with other proteins, pat the meat dry on all sides with paper towels. This helps any marinade or seasonings stick to the meat better and helps in creating a good sear.
- Try different aromatics with lamb. Common flavor pairings are: garlic, lemon, rosemary, thyme, oregano, pomegranate (molasses), mint.
- Once the lamb is done cooking, remove to a cutting board and place a piece of tin foil over it (optional, but keeps the meat warm) and let rest for at least 5 minutes.
Recipe FAQs
French is a technique where excess fat and connective tissue is removed between the bones on a rack of lamb. It makes the lamb rack look cleaner for presentation.
Lamb can be pretty fatty and removing excess fat will help the marinate and seasoning penetrate the meat easier. I suggest trimming excess fat from the rack of lamb for better texture and flavor, but it's ok to leave some fat on.
Side Dishes to Serve with Pistachio Crusted Lamb
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Pistachio Crusted Lamb Chops
LittleFerraroKitchen.com
Equipment
Ingredients
- 2-3 pounds racks of lamb 2 racks of lamb
- 2 tablespoons olive oil
- 1 tablespoon pomegranate molasses optional but highly recommended
- 3 garlic cloves finely chopped
- 1-2 sprigs of fresh rosemary leaves finely chopped
- 2-3 sprigs of fresh thyme leaves finely chopped
- Zest of half a lemon save lemon for searing
- 1 teaspoon kosher salt
- ½ teaspoon Ground black pepper
- ¼ cup Dijon mustard
- ¾ cup ground pistachios raw and unsalted
Instructions
- Trim any excess fat from the rack of lamb and pat dry with paper towels.
- In a small bowl, whisk the olive oil, pomegranate molasses (if using), chopped garlic, chopped herbs, lemon zest and good sprinkle of salt and pepper and pour mixture onto lamb, making sure all of the meat is coated. Marinate for at least 30 minutes and pre-heat oven to 450 Fahrenheit.
- Once you're ready to cook, heat a large cast iron to high heat and sear lamb on all sides until charred, about 3 minutes per side.
- Carefully place cast iron in hot oven and continue cooking until internal temperature reaches between 140-145 degrees Fahrenheit, about 8-10 minutes.
- Remove lamb from oven and place racks on a cutting board, covered with a piece of tin foil and let rest for at least two 5-10 minutes.
- Brush a thin layer on Dijon onto the lamb and then press into crushed pistachios, making sure all sides are evenly coated.
- Use a sharp knife to cut into lamb chops and serve immediately.
Notes
- If you can find Frenched rack of lamb or ask your butcher to French cut lamb, that is when excess fat is removed from the bones. It's more attractive for presentation and you can find it prepped that way in man stores.
- As with other proteins, pat the meat dry on all sides with paper towels. This helps any marinade or seasonings stick to the meat better and helps in creating a good sear.
- Try different aromatics with lamb. Common flavor pairings are: garlic, lemon, rosemary, thyme, oregano, pomegranate (molasses), mint.
- Once the lamb is done cooking, remove to a cutting board and place a piece of tin foil over it (optional, but keeps the meat warm) and let rest for at least 5 minutes.
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