The pistachio and mustard crust gives this lamb dish an interesting flavor and texture. Sure, rack of lamb is a little pricey, but no more so than other special occasion meats like prime rib, beef tenderloin, or goose. And, because rack of lamb is sold completely trimmed, youll have virtually no waste.
Pistachio Crusted Rack Of Lamb Ingredients
2 racks of lamb, trimmed
1 teaspoon herbes de Provence
salt and ground black pepper to taste
1 tablespoon vegetable oil
? cup chopped pistachio nuts
2 tablespoons dry bread crumbs
1 tablespoon melted butter
1 teaspoon olive oil
salt and ground black pepper to taste
3 tablespoons Dijon mustard
How to Make Pistachio Crusted Rack Of Lamb
Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil. Generously season each rack of lamb with herbes de Provence, salt, and black pepper.
Heat oil in a large skillet over high heat. Place lamb in skillet and cook, browning on all sides, 6 to 8 minutes. Transfer lamb to a foil-lined baking sheet; set aside.
Stir pistachios, bread crumbs, butter, olive oil, and a pinch of salt and black pepper in a bowl. Spread mustard on the fat-side of each rack of lamb. Pat pistachio mixture on top of mustard. Bake in the preheated oven until the crust is golden and lamb is pink in the center, 20 to 25 minutes. Transfer to a plate and let rest 10 minutes before slicing.
Pistachio Crusted Rack Of Lamb Nutritions
Calories: 618.8 calories
Carbohydrate: 10.3 g
Cholesterol: 164.4 mg
Fat: 39.8 g
Fiber: 2.3 g
Protein: 53.1 g
SaturatedFat: 13.6 g
ServingSize:
Sodium: 651.7 mg
Sugar: 1.8 g
TransFat:
UnsaturatedFat:
Pistachio Crusted Rack Of Lamb Reviews
Id give this 10 stars if I could Throughout the whole dinner, hubby and I couldnt stop saying how much we loved this The Herbes de Provence and pistachios totally make the dish What an amazing combo of flavors. Few ingredients, but packed with flavor. It tastes like its from a fancy restaurant. The cooking time is spot on. I pulled it out right at 25 mins and it was a perfect medium-rare to medium. Thank you Chef John You really created a masterpiece which made for a perfect New Years Day dinner I cant wait to make this for guests.
Just made this dish for the familys New Years Eve dinner. It was very delicious This was the 2nd lamb dish from Chef John that I followed, and I have to say I prefer this more. The mustard and pistachio crust gave a nice crunch but it was still pretty subtle so that my taste buds paid the most attention to the meat. I didnt find Herbs de Provence so I just seared the meat with salt and pepper and used leftover Italian bread crumbs with the pistachios. Maybe a little lavender from HdP might have made this even better, but I was pretty happy as is. I got the racks at Costco and they were tender, juicy...yum I bought 6 racks for 7 adults & 2 kids...and that was WAY too much meat (We really only ate 4 racks total) I lined all 6 racks on a baking sheet standing upright and cooked for 26 minutes. It came out a perfect medium rare and looked like something from a fancy restaurant. This is definitely a keeper
This was one of the best dishes Ive ever made. I totally forgot the Herbes de Provence mixture before browning. Served with mustard potatoes. Was told this meal was as good as any restaurant meal. Thank you
Better than expected. The video from Chef John made it so simple Had to cook the rack an extra 10 minutes than the recipe called for but other than that it was exceptional.
Very nice; a lovely change for a traditional Sunday roast. I used a grainy mustard and Dijon mix to marry/transition the texture of the pistachio. Also used duck fat instead of vegetable oils.
Chef John is the bomb Christmas hit. Did no trial, made it live in front of the family. I am now a Legend.
DELICIOUS I had never made lamb before so watched the video that Chef John made. It was very easy to follow and turned out amazing. Probably the best lamb I have ever had. It practically fell off the bone it was so tender
I think this is one of the first recipes Ive made off of this site that I followed exactly, and it was perfect The timing is perfect for a medium rare. I made this for 4 men and one of them is a chef and everyone loved it Thank you
Amazing. Family loved it and was easy to make.
Used seasonings on boneless loin on grill. Yummy.
Absolutely phenomenal recipe. The rack of lamb came out tender and juicy and perfectly done. I think my boyfriend fell in love with me just a little more when I made this for him the other day. Better than restaurant quality Would recommend to anyone and everyone
This is a wonderful recipe. I have made it many times and always with excellent results. Sometimes I use cashew, pecan, or macadamia nuts instead of pistachios. Also, Ive found that after searing, cutting the ribs through just down to the meaty part of every second rib enhances the flavor. This makes it easier to carve without the nut crust falling off. I always serve a double rib portion. My guests absolutely love it.
OMG This is the best. My family could not stop raving about it. Better than a 5 star restaurant.
Excellent flavor The 25 minutes oven time was definitely at the bottom end of rare, and I generally like things medium. Id recommend 30-35 minutes for those who feel the same.
I made this on Fathers Day to break our fast and it was THE. GREATEST. THING. EVER The lamb was amazingly tender and flavorful. I made my own Herbes de Provence minus the lavender. I was out dijon mustard and used spicy brown mustard with a good amount of sugar. Very honey-mustardesque. Crumb mixture was so good that we added it to the leftovers. I served it with Potato Roses but I shingled, rolled and stood them upright instead of stacking like a pyramid. Really pretty presentation. Also had wax and whole green beans with sun dried tomatoes. Loved it and cant wait to make it again. Thanks Chef John
This was awesome Followed the recipe exactly the first time, next time used unsalted pistachio nuts and panko breadcrumbs....just as good
Turns out perfect every time, the pistachio crust is amazing. This recipe will turn anyone into a fan of lamb
This recipe was ok it was a bit to salty for my taste
Totally amazing recipe - my lamb-hating husband has now declared this to be a favorite dish. The flavor of the pistachios combined with the mustard and meat is out of this world. Thanks Chef John
Great recipe. I loved how the lamb had to be browned first, enhancing the effects of spices. I used homemade herbe de provence and it tasted fantastic Made 6 racks for a party, and the plate was empty within minutes of serving.
Great tasting and gorgeous presentation
Was very good....but the pistachios kept falling off when I cut the rack.
So tasty
Made this last night..wow Added horseradish and lemon to the pistachio mixture- put foil loosely over the crumb mixture while baking then flash broiled it at the end for extra crunch- had larger racks of Lamb -baked for 30 min- Yeah Chef John
This tasted so good I forgot to put butter in my crumb mix and so it got a little messy. But still good. I served it with cauliflower "mash potatoes" and a beet and goat cheese salad. YUM.
The recipe was very tasty. I made it for our wedding anniversary dinner because I was trying to be fancy. However, I spent like the whole day working on it and I dont know if it was tastier than other lamb recipes, plus lamb racks and pistachios are expensive, so I cant say it was worth the time and effort to be honest. If time and money are no object for you then definitely go for it I also took another star off because I injured myself twice making this. The first was when I cut my finger "chopping" the pistachios (I highly highly recommend you do not attempt to chop them with a knife as the video suggests, I spent maybe 10 minutes trying to do that and the only thing that happened was pistachios flew everywhere, most of them just rolled around intact when my knife hit them, and I eventually got hurt. I have good sharp knives too, hence the injury. A much quicker and more effective method is a mallet. Im sure a mortar and pestle would work too. I had neither, so I used the bottom of a glass and it was much more effective than the knife.The second injury was when I was cutting the fat layer off the top of the meat as the video described. That was not the fault of the recipe, it was mainly because my index finger was bandaged from the pistachios and I was using my other, less dexterous fingers to manoeuvre the meat. In the end, it was a good meal, but the cost outweighed the benefit for me: it was expensive, took a lot of time and effort, and I sacrificed two finger
It was easy and delicious. I would serve it at the finest dinner party
Prepared this recipes to celebrate my wedding anniversary. Easy to prepare. Exceeded expectations. Met with rave reviews by my family...especially by my husband.
First time in my life to cook a lamb and our visitors which is my Boyfriend cousin with her Family love it, and we love it too, the crunchiness of pistachios and honey mustard delish, great food to serve with Family gathering
So delicious and easy I omitted the mustard because mustard is not my thing. I just melted butter to the pistachio mix to bond it.
This was AMAZING My husband & I loved it, even my toddler gobbled it up. Thank you Chef John
This is stupendous yes, its a bit of a pricey cut of lamb, but for a special occasion, its a winner - Ive made this quite a few times and its always been a hit ... please, if you dont try any other lamb recipe give this one a run for its money, you wont be disappointed and its so easy and looks and tastes wonderful Thanks Chef John.
Lamb is one of my favorite things to eat, however I was getting tired of spending a pretty penny to go eat it at a restaurant every time I had cravings. So as intimidated as I was, I decided to try this recipe. It was so simple and tasted amazing Watching the video gave me the extra bit of courage I needed to accomplish this. The tanginess of the Dijon and the saltiness of the pistachios were a to-die-for combination The cook time was spot on and I now have a new recipe that Im excited to show off. Ill be making this for many years to come
This was my first time making lamb hops and it was delicious I bought a pack of 5 thick lamb chops and it was about USD11.50 which really isnt that bad for a nice cut of meat. I would cook it for about 16 minutes in the oven and check on it, I wish I had shut my oven off then Plus all ovens run differently. I didnt use breadcrumbs so it was gluten free. I used horseradish mustard as well. I would suggest making double the amount of pistaccio crust because I felt it could have used more of that flavor. Ill definitely be making it again with these adjustments but it was wonderful
This is so easy and delicious.Rack of lamb is expensive and I was afraid of a bad experience but I made it two times and it is so good.Thanks Chef John
You should all make this.
This is so OUTSTANDING that we intend to use this coating for other roasted meats On Rack of Lamb, it is visually stunning, and incredibly tasty There were only 5 us, with a full range of side dishes, but every single crumb was eaten and the juice sopped up with the last of the dinner rolls If Elegant and Delicious Easter Dinner is on you agenda for next year, PLAN ON THIS DISH
Hmmmmmmmmm, did the recipient and the whole family love it yummmm was the only word at the table made with oven roasted small potatoes, summer squash, zucchini and small carrots salt , pepper and veggies oil on the veggies but I will remake that recipient, oh yeah go ahead and make yummmm
This recipe was great as is. No changes necessary.
I had lamb once in my 35+ years and I hated it. But my husband begged me to try it again so we did and used this recipe and boy was I ever wrong I loved it. And we will be making it again. Thanks
Second time around...And Absolutely Fantastic Both Times ..... Yummmm
Delicious Followed recipe exactly and it turned out great. My family loved it
I swapped chopped Pistachio nuts and breadcrumbs for a Taste the difference prepared pistachio nuts and breadcrumb mix, as there were none available at the time. It did not detract from the taste or appearance.Found this recipe very simple & quick to prepare and cook without losing any quality to the meat or flavour. I used top quality lamb and was rewarded with a delicious meal within 40 minutes.Perhaps someone could advise on a Jus to accompany this dish?Will definitely cook this again nom nom :-)
Delicious Instead of cutting the pistachios with a knife, I had a nut chopper which was safer and faster. This paired well with caramelized Brussels sprouts with pistachios recipe also from this site.
I made to the letter. Depending on your oven, I would add 10 minutes to the cook time. My wife and I loved this.
I too, would give this 10 stars if that was available. I followed the recipe exactly. I had to shell my own pistachios. Easy, easy, easy. Australian racks from Costco. This may well be the best lamb dish we have ever had. I served it with steamed broccoli and poached asparagus, and a caprese salad. Outstanding.
This was heavenly I made this for dinner the other day and the instructions were clear enough for an amateur college student.
Super easy Excellent video instructions from
Fool proof Impress your guests
Yes couldnt find the herbs so used mixed herbs plus marjoram. Dont need to brown before baking. Have made it twice now. Thanks so much.
Outstanding flavor No need to change a thing. I plan to make it again.
Its my husbands favorite dish
The absolute best rack of lamb, ever I didnt change a thing. Thank you for sharing this awesome recipe.
My husband and I had this dish tonight. What a fabulous dishThe pistachio crust was just right Wonderful, Chef John
Simple and good - a Keeper
So easy and so good
I love this recipe My husband even picked up the chop to eat it to the bone. I think the recipe calls for more pistachios then you actually need for two racks and I would watch the time after fifteen minutes in the oven since we like our lamb rare. The first couple of times I over cooked it for our tastes. Still delicious, but more medium well than rare. Tonight it came out perfectly with only 15 minutes in the over and a 5 minute rest.
My boyfriend said "This is the best meal another human has made for me outside of a restaurant" high praise from a man whose family are all great cooks. Thanks Chef John, you knocked it out of the park. I cooked it for 27 mins and then let it sit in a hot pan while it rested with foil for about 15-20 mins while I cooked the rest of dinner. And that gave us a perfect medium
L made this for Easter dinner. Because of the recent Pandemic there was just our immediate family. l made 2 racks for the 5 of us. It turned out delicious. l would definitely recommend this recipe for Lamb Lovers and l will definitely make again. A Keeper
All-Star results first time out of the gate
Thank God for Chef John
This is AMAZING First time making rack of lamb and it couldnt have turned out better. Such a good recipe The video was great too
I made this and it was my very first attempt at cooking rack of lamb Followed Chef Johns instructions exactly and it was amazing My family was very impressed and every lamb lollipop (as my daughter-in-law calls them) was eaten, no leftovers here Thank you Chef John for another great recipe
It was absolutely delicious I added some truffled salt and paired the main course with truffled creamy polenta and balsamic onion and mushrooms that were stir fried.
Delicious Made it without any deviation to the recipe. Easy and everyone in the house raved.
It was awesome. Even my "super picky" brother in law raves about it
I thought the mustard was going to be weird but it was very good. I used a lamb tenderloin that I buy online since I could not find this cut anywhere even specialty butchers. roasted it for a mere 14 minutes and checked the temp using a meat thermometer since I was concerned about over cooking. 14 minutes was perfect for medium.
Followed the recipe exactly. Turned out perfect. Chef John knows his cooking for sure. It was a delicious recipe.
This was the first time I attempted Rack of Lamb and was very happy with the response at the dinner table. I substituted brown mustard for dijon, and rosemary, garlic, and parsley for the herbe de Provence because its what I had on hand at the last minute. Didnt seem to make much difference. Will happily make it for company, planning on completing up to the browning step, storing it in refrigerator, and roasting it at the last minute.
Was perfect. The lamb was tender and juicy. The crust didnt stay glued on for me but other then that it was perfect I surprised the wife with this for Thanksgiving and she thought it was amazingly amazing. We will make this again for sure
Again and again
It was absolutely delicious
Made this a couple of times for the family, amazing We love lamb and usually use a balsamic marinade and glaze. This was a great variation and super easy
Awesome recipe with great flavor I had a chef friend over last night for Christmas Eve dinner and he recommended an oven temp of 350 and roast until meat thermometer reads 135. They were perfect
I didnt have any pistachios so I substituted chopped unsalted cashews. THE CRUST IS AN EXQUISITE FINISH FOR THE LAMB. Added to a small baked potato and fresh asparagus, a devine meal.I have to have gravy with a roast, but because I had some bearnaise sauce left over, I decided to mix it with a dessert spoon of mint sauce. Depth of flavor and bright highlight of mint sauce. My husband and I spent the whole meal raving.
Absolutely amazing I followed the recipe 100% except for the mustard, I forgot to add it to the crust. The cooking time is perfect, it came out medium rare and the taste was fantastic This recipe is definitely a keeper
I made this according to the directions and it came out fantastic
Served this to my family for Easter brunch this year and my 20something daughters wanted the recipe as well as advice on how difficult this recipe would be.... I said it could not be easier to serve for the next dinner party where you want to impress but put in very little effort Changed nothing...prepared as directed ??????????
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