- 2 racks of lamb, frenched and trimmed
- 3 garlic cloves, finely chopped
- 1 sprig fresh rosemary, leaves finely chopped
- 1 sprig fresh thyme, leaves finely chopped
- Zest of ½ a lemon (reserve lemon halves for searing)
- 1 teaspoon herbes de Provence (without lavender)
- Kosher salt and freshly ground black pepper, to taste
- ⅔ cup pistachios, finely chopped
- 2 tablespoons dry breadcrumbs
- 1 tablespoon unsalted butter, melted
- 1 teaspoon olive oil, plus more for drizzling
- 3 tablespoons Dijon mustard
- Vegetable oil, for searing
Step 1: Marinate the Lamb
In a small bowl, whisk together the olive oil, garlic, rosemary, thyme, lemon zest, herbes de Provence, and a generous pinch of salt and pepper. Rub the mixture all over the lamb, ensuring it’s well coated. Cover and let marinate at room temperature for at least 30 minutes or refrigerate for up to 8 hours. Preheat the oven to 450°F (230°C).
Step 2: Sear the Lamb
Heat a large cast iron skillet over high heat. Drizzle with vegetable oil and sear the lamb racks on all sides until deeply browned and caramelized, about 3 minutes per side. Add the reserved lemon halves, cut side down, and sear until charred and fragrant.
Step 3: Prepare the Pistachio Crust
In a small bowl, mix together the pistachios, breadcrumbs, and melted butter. Season with salt and pepper.
Step 4: Coat the Lamb
Once seared, transfer the lamb to a plate. Brush the fatty side of each rack generously with Dijon mustard. Press the pistachio mixture firmly into the mustard, ensuring an even coating.
Step 5: Roast the Lamb
Place the lamb racks back in the skillet or transfer them to a baking sheet. Roast in the preheated oven until the internal temperature reaches 140°F (medium-rare) to 145°F (medium), about 8-10 minutes.
Step 6: Rest the Lamb
Remove the lamb from the oven and transfer the racks to a cutting board. Tent loosely with foil and let rest for at least 5 minutes to allow the juices to redistribute.
Step 7: Slice and Serve
Using a sharp knife, slice the lamb racks into individual chops. Serve immediately, garnished with the charred lemon halves for squeezing over the top.
To Serve:
This lamb is beautiful served alongside creamy mashed potatoes, a bright arugula salad with lemon vinaigrette, or even a simple side of roasted asparagus. Don’t forget a glass of good red wine—it’s the perfect pairing.
Pro Tip: The pistachio crust can be prepared in advance and stored in an airtight container. If you’re entertaining, you can sear the lamb earlier in the day and finish roasting it just before serving.
“How easy is that? An elegant, show-stopping dinner that’s as delicious as it is beautiful.”
