Pistachio-Crusted Rack of Lamb

Recipe View 5 mins Preheat your oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil for easy cleanup. (5 minutes)

Recipe View 2 mins Generously season each rack of lamb with herbes de Provence, salt, and freshly ground black pepper. Ensure even coverage for maximum flavor. (2 minutes)

Recipe View 8 mins Heat vegetable oil in a large, oven-safe skillet over high heat. Sear the lamb racks on all sides until beautifully browned, creating a rich crust – about 6 to 8 minutes in total. This step locks in the juices and adds depth of flavor.

Recipe View 3 mins In a small bowl, combine the chopped pistachios, dry bread crumbs, melted butter, and olive oil. Season with a pinch of salt and pepper. Mix well to ensure the ingredients are evenly distributed. (3 minutes)

Recipe View 5 mins Spread Dijon mustard evenly over the fatty side of each lamb rack. This acts as a glue for the pistachio crust and adds a tangy note. Then, firmly press the pistachio mixture onto the mustard-coated lamb, ensuring a thick, even layer. (5 minutes)

Recipe View 25 mins Bake in the preheated oven until the crust is golden brown and the lamb is cooked to your desired doneness, approximately 20 to 25 minutes for medium. Use an instant-read thermometer inserted into the center of the lamb to ensure it reaches at least 130 degrees F (54 degrees C).

Recipe View 10 mins Remove the lamb from the oven and transfer it to a cutting board. Let it rest for 10 minutes before slicing to allow the juices to redistribute, resulting in a more tender and flavorful dish.