Lamb and pistachios go together like Santa and Mrs. Claus. This holiday-inspired dish combines the rich flavor of lamb with the crunch and vibrance of pistachios, making it a show-stopping centerpiece for your festive table. The only thing that can improve it is to serve alongside a glass of Advent "Day 15" wine!
Yield: 4-8 Servings
Ingredients
- 1 pound Rack of Lamb (8 ribs, Frenched)
- 2 tablespoons Fresh Rosemary leaves (or 1 teaspoon dried rosemary)
- 2 tablespoons Fresh Thyme leaves (or 1 teaspoon dried thyme)
- 1 tablespoon Olive oil
- Salt and Pepper to taste
- ¼ cup Shelled Pistachios
- ¼ cup Panko bread crumbs
- 2 tablespoons Vegetable oil
- 1 tablespoon Unsalted butter (softened)
- 2 tablespoons Dijon mustard
Instructions
- Prepare the Lamb: In a small bowl, mix together the rosemary, thyme, and olive oil. Pat the rack of lamb dry with paper towels. Season both sides of the lamb with salt and pepper, then brush the olive oil herb mixture all over the lamb. Cover and refrigerate for at least 2 hours to marinate.
- Bring to Room Temperature: Remove the lamb from the refrigerator 30 minutes to 1 hour before cooking, allowing it to come to room temperature for even cooking.
- Preheat the Oven: Preheat the oven to 400°F.
- Prepare the Pistachio Crust: While the lamb is coming to room temperature, pulse the pistachios in a food processor until coarsely chopped. Add the softened butter and panko bread crumbs and pulse until just mixed.
- Sear the Lamb: Heat vegetable oil in a skillet over medium-high heat. Once the oil is hot, sear the lamb on both sides until browned, about 2-3 minutes per side.
- Coat with Mustard and Pistachios: Brush Dijon mustard over the seared lamb and then press the pistachio mixture onto the lamb, ensuring it is well-coated.
- Roast the Lamb: Place the lamb in a roasting pan and roast in the preheated oven. Roast until a meat thermometer inserted into the thickest part of the meat reads your desired doneness (typically 125°F for rare, 135°F for medium-rare, and 145°F for medium).
- Rest and Slice: Remove the lamb from the oven and tent with foil. Let it rest for 10 minutes before slicing into individual chops. You can either slice into single chops or leave two chops together for a more substantial serving.
Tips & Tricks
- Use a Meat Thermometer: Internal temperatures will vary, so it's important to track the temperature to get the exact doneness you desire.
- Why Sear Before Roasting? Searing before roasting helps develop a delicious caramelized crust, which locks in flavor and moisture.