Pistachio-Crusted Rack of Lamb

May 8

A showstopping rack of American lamb coated in a crisp, lemony pistachio crust and roasted until perfectly tender. Served with roasted asparagus and a squeeze of lemon, it’s bold, elegant, and surprisingly easy to pull off.

Pistachio-Crusted Rack of American Lamb

Servings: 4

Prep Time: 15 minutes

Cook Time: 25 minutes

Rest Time: 10 minutes

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The USDA recommends a minimum internal temperature of 160ºF for ground lamb, and 145ºF (with a 3-minute rest) for all other cuts.

Ingredients:

For the Lamb:
- 3/4 cup shelled roasted pistachios
- 1/3 cup panko breadcrumbs
- 2 tbsp chopped fresh parsley
- Zest of 1 lemon
- 1 1/2 tsp Herbs de Provence
- 2 tbsp extra virgin olive oil
- 1/2 tsp kosher salt
- Freshly ground black pepper
- 1 rack of American lamb, frenched (8 ribs)
For the Asparagus:
- 1 bunch asparagus, ends trimmed
- 1 tbsp olive oil
- Salt and freshly ground black pepper
- Juice and zest of 1/2 lemon
- Optional: shaved Parmesan, chili flakes, or more chopped parsley to finish

Instructions:

Prepare the Pistachio Crust:
In a food processor, pulse pistachios, panko, parsley, lemon zest, salt, pepper, and olive oil until finely chopped and clumpy, like damp breadcrumbs. Rub and press the mixture firmly onto the meaty side of the lamb rack. Place lamb on a foil- or parchment-lined sheet pan and let sit at room temperature for 30 minutes to help the crust adhere and promote even cooking.
Roast the Lamb and Asparagus:
Preheat oven to 425°F. Roast lamb in the upper third of the oven for 15 minutes. Meanwhile, toss asparagus with olive oil, salt, and pepper; spread on a small sheet pan. After the lamb has roasted for 15 minutes, add the asparagus to the oven. Roast both for an additional 10 minutes. Tent the lamb with foil if crust darkens too quickly. Remove asparagus when tender and lightly browned. Remove lamb when it reaches 135°F internally, then rest for 10 minutes to reach a final temperature of 145°F.
Finish and Serve:
Toss roasted asparagus with lemon juice and extra zest. Garnish with optional Parmesan, chili flakes, or fresh herbs. Slice lamb between the bones into chops and serve with the lemony asparagus.

The USDA recommends a minimum internal temperature of 160ºF for ground lamb, and 145ºF (with a 3-minute rest) for all other cuts.

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