Best Roasted Rack of Lamb with Dijon Pistachio Crust
Tasty seared then oven roasted lamb topped with a mustard and pistachio crust! A winning combination of flavors and textures that make this recipe stand out from other roasted lamb recipes. This achievable recipe delivers restaurant style taste with little effort. Serve it for Easter or any time you crave a rack of lamb dinner.
Servings: 4 servings
Ingredients
- 1 ½ pounds rack of lamb
- 1 tablespoon olive oil
- 1 cup salted crushed and pistachios without shell
- 4-5 tablespoons Dijon mustard
- Salt and pepper to taste
Instructions
- Heat oven to 450 degrees F. Line a baking dish or baking sheet with tinfoil.
- Prepare rack of lamb by trimming the excess fat that surrounds the sides. Pat dry, cover with plastic wrap, leave room temperature for 30 minutes.
- Heat a large frying pan on medium- high heat. Add olive oil. Unwrap the lamb and season with salt and pepper. Sear in hot pan (about 3-5 minutes per side of exposed meat). Sear until nice brown color on all sides.
- Let cool (about 20 minutes). Once cooled rub with mustard (use hands). Press pistachios on top of mustard to form a nice even layer.
- Place rack on prepared baking dish and cook for about 20-25 minutes (medium cook) until the internal temperature of the meat reaches 135 degrees F. Cover the rack of lamb with tinfoil if the pistachios start to brown too much.
- Let rest about 10-15 minutes before cutting meat
Nutrition
Calories: 675kcal | Carbohydrates: 9g | Protein: 25g | Fat: 61g | Saturated Fat: 21g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 28g | Trans Fat: 0.003g | Cholesterol: 94mg | Sodium: 235mg | Potassium: 574mg | Fiber: 4g | Sugar: 3g | Vitamin A: 138IU | Vitamin C: 2mg | Calcium: 60mg | Iron: 3mg
