Pistachio Crusted Lamb Chops

5 from 6 votes

Pistachio crusted rack of lamb is a recipe to impress! Once seared, the lamb is brushed with tangy Dijon mustard and then pressed onto crushed pistachios.

Prep Time30

Cook Time15

Resting Time5

Total Time50

Course: Main Course

Cuisine: American, Mediterranean

Keyword: pistachio crusted lamb, pistachio crusted lamb chops, pistachio crusted rack of lamb

Servings:

Calories: 865kcal

Author: Samantha Ferraro

Cost: $20

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

US Customary - Metric

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 the lamb, making sure all of the meat is coated. Marinate for at least 30 minutes and pre-heat oven to 450 degrees Fahrenheit.
Once you're ready to cook, heat a large cast iron to high heat and sear the lamb on all sides until charred, about 3 minutes per side. Sear the leftover lemon halves as well.
Carefully place the cast iron into the hot oven and continue cooking until the internal temperature reaches between 140-145 degrees Fahrenheit, about 8-10 minutes.
Remove the lamb from oven and place racks on a cutting board, covered with a piece of tin foil and let rest for at least 5 minutes.
Brush a thin layer of mustard onto the lamb and then press into crushed pistachios, making sure all sides are evenly coated.
Use a sharp knife to cut rack into lamb chops and serve immediately with charred lemon to squeeze on top.

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.

Nutrition