Pistachio Crusted Rack Of Lamb

Equipment: Knife, Scale, Food Processor, Saute Pan, Tongs, Box Grater, Brush, Foil
Level: Medium
Serves: 2-4

Shopping List

1 Cup Basil
1 Cup Parsley
1 Head Garlic
1 Bunch Thyme

Dry Goods
3 Tablespoons Neutral Oil
⅓ Cup Pistachios
1 ½ Cup Panko
Kosher Salt
Black Pepper

1 Cup | Parmesan
4 Tablespoons Unsalted Butter

2 Each Rack Of Lamb, frenched

Pistachio Breadcrumbs 


⅓ Cup | 60g Pistachios
1 ½ Cup | 145g Panko
1 Cup | 75g Parmesan
1 Teaspoon | 3g Kosher Salt
½ Teaspoon | 1g Black Pepper, ground
1 Cup | 20g Basil
1 Cup | 20g Parsley

  1. In a food processor, add pistachios & pulverize until minced.
  2. Add parmesan cheese, salt, pepper, basil, parsley, & ½ of the breadcrumbs,
  3. Blend until fine & bright green.
  4. Add remaining breadcrumbs & blitz until incorporated.
  5. Once finished taste & set aside.

Lamb Prep & Cook


2 Each Rack Of Lamb, frenched
3 Tablespoons | 30g Neutral Oil
As Needed Kosher Salt
As Needed Black Pepper
1 Head Garlic
1 bunch Thyme
4 Tablespoons 57g Unsalted Butter
As Needed Mustard

  1. Preheat oven to 425 degrees F.
  2. Season the rack of lamb with salt & pepper.
  3. Heat a heavy bottom pan to medium – hight heat & add neutral oil to coat the pan.
  4. Sear rack of lamb on all sides & remove from pan.
  5. Once out of the pan, cover the bones with foil.
  6. Reduce temperature of the pan to a low – medium heat.
  7. Cut head of garlic horizontally & place flat side down in the pan.
  8. Lay thyme onto the garlic & create a bed for the lamb to lay on. The goal is to prevent the lamb from touching the pan.
  9. Add butter to the pan & baste for about 30 seconds.
  10. Place into the oven for 4 minutes.
  11. Lower oven to 400 degrees F.
  12. Brush with a thin layer of mustard & roll around in pistachio breadcrumbs until meat has been fully coated.
  13. Place onto the aromatic bed, & place back into the oven for 4-5 minutes.
  14. When lamb reaches 120 degrees F take out & allow to rest for 5-10 minutes.

Notes: Be sure to use a very sharp knife to cut the lamb. The crust will be very fragile

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