Custom Search

Pistachio Herb-Crusted Rack of Lamb

Your dinner guests will go nuts for this Pistachio and Herb Crusted Rack of Lamb.  I used Frenched Rack of Lamb, which basically means that the meat, fat and membranes that connect the individual rib bones have been removed from the rack of lamb, to give it a clean look for an elegant meal.  I then covered the rack with Dijon-honey mustard, and crusted it with Pistachio nuts and Rosemary herb – but you can use other complimentary herbs like mint and thyme.

Rack of Lamb with Pistachio and Herb Crust

Rack of Lamb with Pistachio and Herb Crust

The result was this elegant dish which I served with my Rosemary and Walnut Pesto Pasta, which I made in my mortar and pestle.  Click the link for the complete Pistachio Herb-Crusted Rack of Lamb Recipe and High Definition video.

High Definition Video Presented Here on How To Make This Rack Of Lamb Recipe:

Preparation time: 20 minutes

Cooking time: 20-25 minutes

Serves: 2 hungry people or 4 normal people


  • 1 Quality Rack of Lamb (I prefer Canadian, Australian, New Zealand or Scottish Rack of Lamb)
  • 1/2 cup of quality Dijon or Honey-Dijon Mustard
  • 1/2 cup of Rosemary herb, stem removed, and finely chopped (and/or other herbs like Thyme, Mint)
  • 1 cup of Pistachios, finely chopped
  • Salt and Pepper to taste
  • 3 tbsp Extra Virgin Olive Oil

Cooking Directions:

  1. Trim excess fat from the rack of lamb.  It’s OK to keep a little bit – this adds favor, but most rack of lamb portions will require trimming off the fat from the flat side of the rack.  Remove the gray/silver skin off the lamb – this is tough connective tissue and doesn’t break down well during the cooking process.
  2. Pat dry the rack of lamb with a paper towel to remove as much moisture as possible, to allow the mustard to ‘stick’ to the lamb
  3. Rub the mustard all over the meat, but do not apply any to membranes that connect the individual rib bones, like below:
    Rack of Lamb with Mustard

    Rack of Lamb with Mustard

  4. Roll the lamb in the pistachio and herb so that it sticks to the outside of the rack of lamb
  5. Season with Salt and Pepper
  6. Transfer the rack of lamb to an oven-safe frying pan on your stove top with preheated olive oil, and sear the outside to give it a light brown color, and to make the crust adhere to the rack of lamb.
  7. Once seared on the outside, insert a meat thermometer into the thickest part of the rack of lamb, as shown in the picture below

    Rack of Lamb Medium-Rare Temperature

    Rack of Lamb Medium-Rare Temperature

  8. Transfer the frying pan to a pre-heated oven at 375 Degrees F and bake for 20-25 minutes, or until the meat thermometer reads 130-135 Degrees F.  This will result in a medium-rare rack of lamb.
  9. Remove the rack of lamb from the oven, and place it on a cutting board.  Let it rest for 10 minutes to ensure that the juices don’t all run out once the rack is cut.
  10. Cut the rack of lamb in between the ribs bones as shown below:

    Rack of Lamb on Cutting Board

    Rack of Lamb on Cutting Board

  11. Serve with a side – I recommend you check out my Rosemary and Walnut Pesto Pasta


Wine Pairing:

I often buy vintage wines which score high marks for flavor, but are value priced in the $15 – $25 bottle range.

This wine has “a deep garnet-red colour, the nose of red fruit is complex and intense. The mouth is rich, well rounded and supple at the same time. A harmonious, most pleasant wine, finishing on a spicy note.” Profile Wine Group Review, PDF

It is the winner of a Silver Medal at the Concours Altides du Languedoc et du Roussillon 2008.

Additional information from Ontario’s LCBO can be found here.

Domain Lou Moural

Domain Lou Moural


You can leave a response, or trackback from your own site.

One Response to “Pistachio Herb-Crusted Rack of Lamb”

  1. [...] with a hearty meat dish like Rack of Lamb, or other bold meats. Posted in Uncategorized « Pistachio Herb-Crusted Rack of Lamb [...]

Please Post a Comment


Powered by WordPress | Find Wireless Deals at | Thanks to Free Cell Phones, Find Highest CD Rates and Incinerador De Grasa Revisión