Description
A succulent rack of lamb encrusted with a flavorful pistachio crust, Dijon mustard, and fresh rosemary, roasted to perfection for a tender, medium-rare finish. This elegant dish combines crunchy textures with rich, savory flavors, perfect for a special dinner.
Ingredients
Scale
For the Rack of Lamb
- 1 rack of lamb
- Salt to taste
- Pepper to taste
For the Pistachio Crust
- 1 cup shelled pistachios, chopped
- 2 tablespoons fresh rosemary, chopped
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 2 tablespoons Dijon mustard
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) to ensure it is ready for roasting the lamb.
- Season Lamb: Generously season the rack of lamb with salt and pepper on all sides to enhance its natural flavor.
- Prepare Pistachio Mixture: In a bowl, combine chopped pistachios, fresh rosemary, minced garlic, and olive oil, mixing well to create a cohesive crust mixture.
- Coat the Lamb: Brush the entire rack of lamb evenly with Dijon mustard, then firmly press the pistachio mixture on top of the mustard-coated surface to create the crust.
- Roast the Lamb: Place the pistachio-encrusted rack of lamb in a roasting pan and roast in the preheated oven for 20-25 minutes, aiming for a medium-rare doneness.
- Rest and Serve: Remove the lamb from the oven and let it rest for 10 minutes to allow the juices to redistribute before slicing and serving.
Notes
- Adjust cooking time if you prefer the lamb cooked to a different doneness.
- You can substitute fresh rosemary with dried rosemary if fresh is unavailable, though fresh is preferred for flavor.
- Ensure the pistachios are finely chopped for better adherence to the lamb.
- Letting the lamb rest after roasting is key to a juicy and tender result.
- Serve with complementary sides such as roasted vegetables or mashed potatoes for a complete meal.
