Pistachio and Herb-Crusted Lamb Rack
Servings
2
to 4 servingsPrep time
15
minutesCooking time
30
minutesResting time
30
minutesYou know it, I always cook with love, and this recipe is my boyfriend’s favorite. When we want to treat ourselves, this is what I make: a pistachio and herb-crusted rack of lamb. Simple, a little fancy, and oh-so-delicious!
Ingredients
1 rack of 8 lamb chops (about 650g)
1 tsp salt
2 tbsp olive oil
¼ cup shelled, unsalted pistachios
2 garlic cloves, chopped
2 tbsp Italian breadcrumbs
A few sprigs of parsley (about 20 leaves)
2 tbsp Dijon mustard
Instructions
- Let the meat come to room temperature for 30 minutes to 1 hour.
- Preheat the oven to 400°F and place the rack in the center. Line a baking sheet with parchment paper or a silicone baking mat.
- Generously salt each side of the rack of lamb with about 1 tsp of salt.
- In a medium skillet (preferably stainless steel or cast iron), heat 2 tbsp of olive oil. Sear the meat for 2-3 minutes on each side.
- Transfer the seared meat to the baking sheet.
- Prepare the pistachio and herb mixture in a food processor: add ¼ cup pistachios, 2 chopped garlic cloves, 2 tbsp Italian breadcrumbs, and about 20 parsley leaves. Pulse until finely ground.
- Brush the seared meat with 2 tbsp Dijon mustard.
- Spread the pistachio mixture evenly over the meat, gently pressing it down.
- Bake in the oven for about 20-25 minutes. Ideally, check the doneness with a meat thermometer: aim for 49°C to 52°C (120°F) for medium-rare or 55°C (130°F) for medium. During resting, the temperature will rise to about 55°C (130°F) for medium-rare and 60°C (140°F) for medium.
- Transfer the meat to a plate. Cover with aluminum foil and let rest for 5-10 minutes.
- Slice the rack into 8 chops.
Notes
- In Quebec, we are lucky to enjoy racks of lamb raised right here,. Otherwise, the lamb often comes from Australia or New Zealand. Quebec lamb stands out for its mild and delicate flavor, as well as its tender meat, while lamb from Australia or New Zealand, raised on pasture, offers a more pronounced and herbaceous taste.
