Pistachio crusted rack of lamb is a luxurious and delicious dish that is perfect for special occasions. The lamb is marinated in a blend of herbs and spices, then coated in a mixture of pistachios, bread crumbs, and Parmesan cheese. The result is a tender, juicy, and flavorful rack of lamb that is sure to impress your guests. With the right recipe, you can easily create this restaurant-quality dish at home.
Check out the recipes below so you can choose the best recipe for yourself!
DIJON AND PISTACHIO CRUSTED RACK OF LAMB
Pistachio Crusted Rack of Lamb. A rack of lamb is seared, then coated with Dijon Mustard and a crunchy layer of a ground pistachios and bread crumbs. Roasted in the oven until tender and juicy gives you a restaurant quality dinner. Easier than you think and impressive.
Provided by Lea Ann Brown
Categories Main Course Lamb
Time 2h40m
Number Of Ingredients 10
Steps:
- In a small bowl, mix together the rosemary, thyme and olive oil.
- Pat the rack of lamb dry with paper towels. Salt and pepper both sides of the rack of lamb and then using a basting brush, coat the the olive oil herb mixture all over the lamb. Place the rack of lamb on a dinner plate, cover with plastic wrap and let marinade in refrigerator for 2 hours.
- Bring to room temperature before cooking. (let set at room temperature for at least 30 minutes, preferably 1 hour)
- Preheat oven to 400 degrees.
- In the meantime, pulse the pistachios in a food processor until coarsely chopped. Add the softened butter and bread crumbs and pulse until just mixed.
- Heat a skillet over medium high heat. Add the vegetable oil. When oil is hot sear lamb on both sides until browned.
- With a pastry brush, coat the lamb with the Dijon mustard. Pat the pistachio mixture onto the lamb with your hands until well coated.
- Place the rack of lamb in a roaster. Roast in oven until thermometer reads to desired doneness.
- Remove from oven and tent with foil and let rest for 10 minutes. Slice the chops into 4 servings. Two chops per person. You can either cut them into single chops or cut so that two chops are left together.
Nutrition Facts : Calories 260 kcal, Carbohydrate 15 g, Protein 5 g, Fat 21 g, SaturatedFat 9 g, Cholesterol 7 mg, Sodium 143 mg, Fiber 5 g, Sugar 1 g, ServingSize 1 serving
PISTACHIO CRUSTED RACK OF LAMB
Restaurant quality, sophisticated Pistachio Crusted Rack of Lamb recipe. Not difficult at all. What to serve with rack of lamb? Side dishes, such as mashed potatoes, delicious roasted carrots, and asparagus.
Provided by Julia
Categories Main Course
Time 1h
Number Of Ingredients 14
Steps:
- Preheat oven to 400 F.
- Place pistachios, bread crumbs, salt and pepper into the food processor and process until really crumbly. Drizzle 1 table spoon of olive oil all over the bread and pistachio mixture and mix until well combined.
- Season lamb with salt and pepper.
- Warm a large skillet over high heat. When the skillet is hot , add olive oil enough to film the bottom of the pan (1 tbsp of oil, maybe a little bit more).
- Add lamb to the skillet, cooking for about 3 minutes on each side to brown.
- Transfer lamb to a medium size roasting pan, with the fatty side up like shown on this picture below. Spread mustard over the top portion of the rack (the fatty side). Then pat pistachio and bread crumb mixture over mustard coating on lamb. Press to make sure it adheres.
- Roast lamb for about 20-25 minutes, medium-rare. If using thermometer, it should register 130 F. Transfer to a cutting board or a plate.
- While you roast the lamb in the oven, prepare the roasted carrots and asparagus as described below.
- Once, the rack of lamb is cooked, cut the lamb into chops, 2 ribs each.
- Slice each carrot into 4 pieces, lengthwise, so that you have thin long pieces of carrots.
- Heat 1 tablespoon of olive oil in a large skillet on high heat. Add the carrots, they should sizzle. Stir to coat with oil. Add a pinch of salt. Add a little bit of parsley and oregano.
- Cook on high heat, uncovered, stirring occasionally, until carrots are nicely browned and get the "roasted" look - for 10-15 minutes. After that, remove from heat, cover with lid and let carrots stay covered for at least 10 minutes
- Bring medium size pan with water to boil. Add asparagus and cook for about 10 minutes until asparagus is somewhat soft but still crunchy.
- Drain asparagus, pat dry. Add to the skillet with carrots. Stir to coat with oil. Add salt if necessary.
- Serve each individual portion of rack of lamb with roasted carrots and asparagus at the base.
Nutrition Facts : Calories 624 kcal, Carbohydrate 13 g, Protein 22 g, Fat 53 g, SaturatedFat 20 g, Cholesterol 94 mg, Sodium 442 mg, Fiber 3 g, Sugar 4 g, ServingSize 1 serving
SEARED RACK OF LAMB WITH PISTACHIO TAPENADE
Provided by Anne Burrell
Categories main-dish
Time 40m
Yield 2 to 3 serving
Number Of Ingredients 10
Steps:
- To make the pistachio tapenade: In a food processor combine the pistachios, olives, capers, garlic, herbs and puree. While the machine is running, slowly drizzle in olive oil until the mixture becomes a paste. Add the zest and pulse 1 more time, drizzling in more oil if necessary. Reserve until ready to use.
- Remove 2 rib bones from the 8 rib rack to make it a 6-rib rack. Counting from either end remove the 2nd and 7th bone. This will create 6 even chops that are thicker than a normal lamb chop. Cut 6 even chops and season them generously with salt and allow them to sit for 10 to 15 minutes before cooking.
- Preheat oven to 425 degrees F.
- Coat a large saute pan generously with olive oil and bring to medium-high heat. When the oil is hot but not smoking, add the lamb chops and cook for about 2 minutes on each side to brown. If the pan begins to smoke, lower the heat. The chops should be beautifully caramelized on both sides. Remove the chops to a sheet pan and schmear generously with the pistachio tapenade. Place in preheated oven and cook another 4 to 5 minutes for medium rare. Remove chops from oven and let rest for at least 5 minutes before serving.
PISTACHIO CRUSTED RACK OF LAMB
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, you'll have virtually no waste.
Provided by Chef John
Categories Meat and Poultry Recipes Lamb Chops
Time 55m
Yield 4
Number Of Ingredients 10
Steps:
- 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.
Nutrition Facts : 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, Sodium 651.7 mg, Sugar 1.8 g
PISTACHIO CRUSTED RACK OF LAMB WITH DATE COUSCOUS AND BAHARAT SPICED CARROTS
Baharat is a Middle Eastern spice blend that often includes black pepper and cumin in addition to other spices. This version leans Turkish with the addition of dried mint which is common.
Provided by Food Network
Categories main-dish
Time 1h10m
Yield 2 servings
Number Of Ingredients 34
Steps:
- Preheat the oven to 400 degrees F.
- For the lamb: Melt 2 tablespoons of the butter and add to a bowl with the pistachios and panko. Mix thoroughly to combine and set aside.
- Heat a large cast-iron pan with some canola oil. Sprinkle the lamb liberally with salt and pepper on all sides. Sear the lamb, fat side down, until a crust forms and it begins to turn golden brown, 4 to 5 minutes. Flip the lamb and cook for another 3 to 4 minutes. Remove the lamb and place onto a sheet tray lined with a rack. Spread the mustard evenly over the top and sides of the rack of lamb. Pat the pistachio crust mixture onto the lamb, pressing down to ensure it's nicely adhered.
- Transfer the lamb to the oven and roast until the lamb reaches an internal temperature of 130 degrees F, about 20 minutes. Remove from the oven and allow to rest 10 minutes before slicing into double chops. Season the lamb chops with a sprinkle of salt.
- Heat a small saucepan over medium-high heat with some canola oil. Add the thyme, bay leaf, shallot and black peppercorns and cook, stirring occasionally, until the shallot begins to soften, 4 to 5 minutes. Add the garlic and red wine. Bring to a boil, then reduce to a simmer and cook until the wine has almost completely reduced, 5 to 6 minutes. Add the veal demi and bring back up to a boil. Then reduce to a simmer and cook until reduced by half, another 5 minutes or so. Strain the sauce through a fine-mesh strainer into a saute pan. Turn the heat to medium and bring to a simmer. Add the pomegranate molasses and continue to reduce the sauce until it's thickened, another 3 to 4 minutes. Remove from the heat and stir in the red wine vinegar and the remaining 1/2 tablespoon (1 1/2 teaspoons) butter.
- For the couscous: Heat a small saucepan over medium-high heat with the vegetable stock, dates, butter, cinnamon and salt to taste. Bring to a boil, then whisk in the couscous. Turn off the heat and cover. Allow to sit for 15 to 20 minutes. Fluff with a fork and season with more salt if necessary. Fold in the chervil, parsley and tarragon.
- For the carrots: To make the baharat spice, add the dried mint, cardamom, clove, coriander, cumin, nutmeg and pepper to a small bowl. Mix together to combine. Store in an airtight container for up to 2 months.
- Spread the carrots onto a sheet tray. Drizzle with olive oil and season with the homemade baharat spice mix. Transfer into the oven and roast until the carrots are lightly charred and tender, about 20 minutes.
- Serve the lamb and sauce alongside the roasted baby carrots and couscous.
PISTACHIO-CRUSTED RACK OF LAMB
Provided by Bon Appétit Test Kitchen
Categories Food Processor Lamb Dinner Rack of Lamb Winter Family Reunion Bon Appétit
Yield Makes 4 servings
Number Of Ingredients 9
Steps:
- Preheat oven to 400°F. Boil pomegranate juice, currants, and garlic in medium skillet until liquid is syrupy and mixture is reduced to 1/4 cup, stirring often, about 10 minutes. Transfer mixture to mini processor. Add butter, cinnamon, and cumin and blend until coarse puree forms. Place processor bowl in freezer 10 minutes to firm butter slightly.
- Line small rimmed baking sheet with foil. Place lamb, bone side down, on sheet. Sprinkle with salt and pepper. Spread pomegranate butter over; sprinkle pistachios and panko over, pressing to adhere.
- Roast rack of lamb until instant-read thermometer inserted into side registers 135°F for medium-rare, about 30 minutes. Transfer to work surface and let rest 10 minutes. Cut lamb between bones. Drizzle with any juices from foil.
- Available in the Asian foods section of some supermarkets and at Asian markets.
PISTACHIO-CRUSTED RACK OF LAMB WITH PANCETTA
A Ferran Adria recipe from Food & Wine 2005. The rack of lamb is coated with a pistachio paste and then wrapped in pancetta to keep it moist as it roasts. The pistachio paste can be made ahead of time.
Provided by xtine
Categories Lamb/Sheep
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Preheat the oven to 400 degrees.
- In a food processor, chop the pistachios, thyme and rosemary. Add half of the olive oil, process to a coarse paste and season with salt and pepper.
- Scrape half of the pistachio paste into a bowl and stir in the remaining olive oil. Reserve the other half of the pistachio paste to use to garnish the plates.
- Coat the lamb with half of the pistachio paste that you have just stirred the olive oil into. Wrap the pancetta slices around the rack between the bones, leaving the bones exposed. Spread the rest of the pistachio paste which you added the olive oil to all over the pancetta and set the rack in a small roasting pan.
- Roast the lamb for 40 minutes, or until an instant-read thermometer inserted in the thickest part of the lamb registers 130 degrees for medium rare.
- Transfer the lamb to a cutting board and let rest for 5 minutes. Reserve the pan drippings.
- Meanwhile, spoon 1 teaspoon of the rendered pancetta fat from the roasting pan into a skillet and heat until shimmering. Add the scallions and cook over high heat until browned, about 4 minutes.
- Carve the lamb rack into four 2 chop servings and transfer to plates. Spoon some of the scallions over each section of chops and place a spoonful of the reserved pistachio paste on each plate.
Nutrition Facts : Calories 815.6, Fat 75.9, SaturatedFat 30.3, Cholesterol 137.9, Sodium 73.5, Carbohydrate 5.3, Fiber 2, Sugar 1.5, Protein 28.1
PISTACHIO-CRUSTED MOROCCAN RACK OF LAMB WITH ISRAELI COUSCOUS
We were wondering what to do with our rack of lamb. Since we had some Ras el hanout, preserved lemon, pomegranate molasses, and pomegranate seeds, we prepared this with excellent results. I have never been to Morocco. But from what I have seen of recipes by Paula Wolfert, the preparation of Moroccan cuisine seems much more complicated than this. Your own Ras el hanout will be better than anything you find already prepared. And if you can find spices at an ethnic market, it will cost less, too. (Food.com has many very good Ras el hanout blends, including my own :-)) As for preserved lemon, guess where you can find a recipe? You guessed it--right here on Food.com. But I will also provide one at the end of this recipe
Provided by French Terrine
Categories Lamb/Sheep
Time 1h
Yield 2-3 serving(s)
Number Of Ingredients 17
Steps:
- Rinse rack of lamb under cold water and pat dry. Using a sharp knife, cut a few slits between the bones and into the meat. (This will allow some of the spice blend to penetrate into the meat) Brush with olive oil. Sprinkle with Ras el hanout and paprika. Allow to stand at room temperature while preparing the couscous.
- Rinse cilantro, parsley, and mint leaves. (Amounts listed above in ingredients are approximate, since I use a handful of each) Dry in paper towels, then roughly chop. Also roughly chop preserved lemon and dried apricot. **For most recipes that call for preserved lemon, thoroughly rinse off the salt and remove the pulp and seeds, using only the rind.** If you do not have preserved lemon, zest a whole lemon to add later while combining couscous ingredients.
- Grind pistachio nuts and combine with bread crumbs. (If your pistachios are salted, there is no need to add salt to the lamb before searing it).
- To prepare the Israeli couscous, melt butter in saucepan and sauté chopped onion until soft. Add the couscous and cook with the sautéed onion, then add the stock. If you do not have stock, use water. Bring to boil, then reduce heat. Cover and continue simmering about 8 minutes, until couscous is soft. Not all of the liquid will be absorbed. Empty contents into a fine-mesh strainer and rinse with cold water, rinsing off the starch that was released during simmering. Return the rinsed and drained couscous back into the saucepan and reheat slightly.
- Prepare your lamb: Preheat oven to 375. If your pistachio nuts are unsalted, sprinkle rack of lamb with salt. Using an oven-proof skillet, heat olive oil over moderately high heat. When oil is hot, sear the lamb rack until browned, about 5 minutes per side.
- Remove pan from heat. Slather both sides of lamb rack with pomegranate molasses. Then with meaty side of lamb rack up, pack nut crumb mixture on top. Place skillet in oven and roast until internal temp reaches 140 degrees F for rare, about 15-20 minutes. Then allow to stand a few minutes before carving.
- Combine couscous, preserved lemon or zest, apricot, pomegranate seeds, and chopped mint, cilantro, and parsley. If desired toss couscous with a splash of olive oil and a small amount of lemon juice from the zested lemon.
- Carve rack into 8 chops. Spoon couscous onto plate and arrange chops on top.
- ************************************************************************************************.
- Preserved lemon: You will need a glass jar with an air-tight seal. Combine ~ a tablespoon of coriander seed with ~ a tablespoon of fennel seed. Place 1 bay leaf and 1 cinnamon stick in the bottom of glass jar. Have a small bowl of Kosher salt nearby. Slice lemons in quarters ALMOST down to stem end, but leave intact. Place coriander and fennel seed inside lemon and also fill with salt. Place cut side down into glass jar, squeezing as many into the jar as you can. As you squeeze them, some of the lemon juice is released, but not enough to fill the jar. Just continue packing in as many lemons as you can and add additional salt between layers of lemon. Top off with freshly squeezed lemon juice. Then refrigerate for a month. I think this is Jamie Oliver's technique, but there are many out there. He has also suggested doing this with other citrus, like limes and mandarin oranges. Meyer lemons work nicely. Some techniques suggest a layer of olive oil on top, and this works well, too.
Tips:
- To ensure even cooking, bring the rack of lamb to room temperature before cooking.
- For a crispy crust, use a combination of olive oil and butter to sear the lamb.
- Toast the pistachios in a pan until fragrant before coating the lamb. This will enhance their flavor.
- Use a meat thermometer to ensure the lamb is cooked to your desired doneness. For medium-rare, cook to an internal temperature of 135°F (57°C).
- Let the lamb rest for 10 minutes before carving. This will allow the juices to redistribute throughout the meat.
- Serve the lamb with a variety of sides, such as roasted vegetables, mashed potatoes, or a simple salad.
Conclusion:
Pistachio-crusted rack of lamb is a flavorful and impressive dish that is perfect for a special occasion. With its crispy pistachio crust and tender, juicy meat, this dish is sure to please everyone at the table. So next time you're looking for a delicious and elegant meal, give this recipe a try. You won't be disappointed.
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