FARGO 鈥� This week, I am celebrating the arrival of spring with a delicious Pistachio-Crusted Rack of Lamb. In our household, lamb is a special treat we reserve for occasions like the upcoming Easter holiday. This recipe is not only elegant and decadent, but also surprisingly simple.
We enjoyed this dish as an appetizer last Christmas, and it can also be served as a main course. By accident, I bought two packs of lamb from Sam鈥檚 Club, not realizing that each pack contained two racks. After preparing one, I put the second pack in the freezer and pulled it out when Gio was home for spring break earlier this month. Most butcher shops carry racks of lamb, and you can also ask the butcher at your local supermarket to order one for you if it's not in stock.
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The racks from Sam鈥檚 Club were already "Frenched," meaning that the fat between the bones had been removed for a more appealing presentation. We still needed to trim the excess fat cap and silver skin from each rack, but your butcher can do this for you upon request. Frenching not only enhances the appearance of the racks but also makes the lamb chops easier to handle, almost like lollipops.
Preparing this recipe is easy, especially if you have someone to do the trimming for you. Start by making a simple glaze with equal parts honey and Dijon mustard. Generously coat the top and sides of each rack with the glaze; it adds flavor to the meat and helps the pistachio crust adhere.
The crust consists of Panko breadcrumbs, melted butter, crushed pistachios, fresh mint, garlic powder and seasoning. First, mix the breadcrumbs with the melted butter, then combine this mixture with the other ingredients. The melted butter ensures the breadcrumbs brown nicely and become extra crispy in the oven.
Once the lamb is coated with the glaze, dredge it in the pistachio mixture and press it onto the meat until fully coated. Roast the racks in the oven until the crust is golden brown and the lamb reaches your desired temperature.
When done, tent the racks loosely with aluminum foil and let them rest at room temperature for 10 minutes. The meat will continue to cook an additional 5 to 10 degrees as it rests. When ready, slice between each bone to create chops, serve and enjoy.
This dish offers a wonderful contrast in textures: the lamb is tender and succulent, the breadcrumbs are crisp, and the pistachios add a nutty crunch with a hint of sweetness. The fresh mint in the recipe pairs beautifully with the rich flavors of the lamb.
Aromatic, mouthwatering, simple and delicious, this Pistachio-Crusted Rack of Lamb is the perfect dish to celebrate the arrival of spring.
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Pistachio-Crusted Rack of Lamb
Serves: 4
Ingredients:
- 2 racks of lamb, Frenched (trim the fat and meat from the rib bones)
- 1 tablespoon Dijon mustard
- 1 tablespoon honey
- 陆 cup Panko breadcrumbs
- 1 tablespoon unsalted butter, melted
- 1/3 cup pistachios, finely chopped
- 1陆 tablespoons fresh mint, finely chopped
- 录 teaspoon garlic powder
- 陆 teaspoon kosher salt
- 录 teaspoon ground black pepper
Directions:
Preheat the oven to 400 degrees and line a baking sheet with parchment paper or aluminum foil.
Use a sharp knife to remove the layer of fat and silver skin from each rack.
In a small bowl, mix the Dijon mustard and honey together until well combined.
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In a large, shallow dish (like a pie plate), stir the Panko breadcrumbs with the melted butter until fully incorporated. Add the pistachios, mint, garlic powder, salt and pepper. Mix until well combined.
Use a brush or the back of a spoon to generously coat the top surface and sides of the meat on each rack with the honey mustard mixture. Place the basted surface of each rack into the breadcrumb mixture and use your hands to press it onto the meat until each rack is fully coated.
Place the crusted racks of lamb on the prepared baking sheet with the pistachio-coated side facing up. Roast until the crust is golden brown and the lamb is cooked to your desired temperature, about 20 minutes for medium rare (125 to 130 degrees), or 25 minutes for medium (135 to 140 degrees). Use a meat thermometer to ensure accuracy.
Remove the lamb from the oven, tent it with foil and let it rest on the baking sheet for 10 minutes before carving (the meat will continue to cook another 5 to 10 degrees as it rests).
To cut into chops, carve the meat between each bone and serve on a platter.
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