Pistachio-Crusted Rack of Lamb

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2 racks of lamb, trimmed 1 teaspoon herbes de Provence salt and ground black pepper to taste 1 tablespoon vegetable oil ⅔ cup chopped pistachio nuts 2 tablespoons dry bread crumbs 1 tablespoon melted butter 1 teaspoon olive oil 3 tablespoons Dijon mustard

Ingredients

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Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil. Generously season each rack of lamb with herbes de Provence, salt, and pepper.

INSTRUCTIONS

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Heat vegetable oil in a large skillet over high heat. Place lamb into the skillet and cook until browned on all sides, 6 to 8 minutes. Transfer to the prepared baking sheet.

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Stir pistachios, bread crumbs, melted butter, and olive oil together in a small bowl; season with salt and pepper. Spread mustard over the fatty side of lamb, then press pistachio mixture into mustard.

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Bake in the preheated oven until crust is golden and lamb is pink in the center, 20 to 25 minutes. An instant-read thermometer inserted into the center should read at least 130 degrees F (54 degrees C) for medium doneness.

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Transfer lamb to a plate and let rest for 10 minutes before slicing.  Enjoy!

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