Prep Time: 15 minutes | Cook Time: 30–35 minutes | Servings: 4
Ingredients
- 2 racks of lamb, trimmed
- 1 teaspoon herbes de Provence
- Salt and ground black pepper, to taste
- 1 tablespoon vegetable oil
- 2/3 cup chopped pistachio nuts
- 2 tablespoons dry bread crumbs
- 1 tablespoon melted butter
- 1 teaspoon olive oil
- 3 tablespoons Dijon mustard
Instructions
- Preheat Oven: Set the oven to 400°F (200°C) and line a baking sheet with aluminum foil.
- Season the Lamb: Generously season both racks of lamb with herbes de Provence, salt, and pepper.
- Sear the Racks: In a large skillet over high heat, heat the vegetable oil. Add the lamb and sear on all sides until browned, about 6–8 minutes. Transfer the seared racks to the prepared baking sheet.
- Prepare the Pistachio Crust: In a small bowl, mix together the chopped pistachios, breadcrumbs, melted butter, and olive oil. Season lightly with salt and pepper.
- Coat the Lamb: Spread Dijon mustard over the fatty side of each rack, then press the pistachio mixture firmly into the mustard to form an even crust.
- Roast: Bake for 20–25 minutes, or until the crust is golden and the internal temperature reaches 130°F (54°C) for medium doneness.
- Rest and Serve: Remove the lamb from the oven and allow it to rest for 10 minutes. Slice between the bones and serve.
Serving Tip
Pair this elegant lamb entrée with roasted fingerling potatoes, herb couscous, or a fresh arugula salad to complete the meal.
