Pistachio Crusted Rack of Lamb | Tender and Juicy Lamb is Easy to Make
Do you think rack of lamb is too fancy to make at home. My pistachio crusted rack of lamb uses pistachios, mustard, garlic and herbs to make the most tender lamb you have ever had. It will impress your guests, but only you know how easy it is to make.
=== 🍽🍸🥩 RECIPE ===
2 racks of lamb, Frenched
8 ounces (135 g) pistachios, finely ground
2 tablespoons (10 g) chopped parsley
2 tablespoons (10 g) fresh rosemary, finely chopped
4 cloves garlic, finely chopped
4 ounces (113 g) mustard, spicy brown or Dijon
1 tablespoon (15 ml) olive oil
Salt and Pepper
Preheat oven to 350°F (180°C)
Heat a large cast iron skillet over high heat. Add olive oil.
Season lamb with salt and pepper and brown on all sides in the skillet. Turn off heat and remove from pan to cool.
In a bowl, combine the pistachios , garlic, parsley and rosemary. Transfer mixture to a wide platter or baking dish.
Using a pastry brush, spread a layer of mustard on the lamb. Then, carefully dip in the nut mixture.
Return lamb to the skillet and roast until lamb reaches an internal temperature of 130°F (54°C) about 20-25 minutes.
Remove from oven, and tent loosely with foil to allow meat to rest for 5-10 minutes. Resting temperature of 135-140°F (57-60° C) for rare, 145°F (67°C) for medium rare.
To serve, slice between the bones into individual chops or lollipops.