Pistachio Crusted Lamb Chops
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.
- 2 1 1/2-2 pound racks of lamb
- 2 tablespoons olive oil
- 1 tablespoon pomegranate molasses optional
- 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
- Salt and pepper
- 1/4 cup Dijon mustard
- 3/4 cup ground pistachios raw and unsalted
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 anf let rest for at least two 5-10 minutes.
Brush a thin layer on Dijon onto the lamb and then press into crushed pistachios.
Use a sharp knife to cut into lamb chops and serve immediately.
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.
Pomegranate molasses is an option, but offers a nice tang to the marinade.
Calories: 865kcal | Carbohydrates: 8g | Protein: 32g | Fat: 78g | Saturated Fat: 31g | Trans Fat: 1g | Cholesterol: 147mg | Sodium: 228mg | Potassium: 545mg | Fiber: 2g | Sugar: 3g | Vitamin A: 64IU | Vitamin C: 2mg | Calcium: 56mg | Iron: 4mg