If you're having people over and have some time to fancy things up for a celebration or a special occasion, then this pistachio crusted lamb chops will fit the bill. It may seem fancy, but it’s definitely easier than it seems!
For other lamb recipes, check out these mini lamb sausage rolls, this lamb hachis parmentier (French shepherd's pie), or these lamb shoulder chops!
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We’re omitting the breadcrumbs here for the crust for a gluten free option. Pistachios is a good source of healthy fat, antioxidants, fiber, potassium and is also very tasty. Adding mint and chives for freshness and garlic for flavor.
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Ingredients
- Lamb: This recipe calls for 2 racks of lamb and frenched. “Frenched” means that the lamb rack is prepared in a way that exposes the tips of the rib bones. You can find packaged lamb racks that are already frenched or you can ask your butcher to do this.
- High heat oil: You’ll need this to sear the racks. My preference is to use a healthy fat such as ghee or avocado oil.
- Pistachios: I use roasted pistachios here.
- Herbs: Mint and Chives here are the herbs of choice for freshness.
- Garlic: Grate the 3 cloves of garlic with a microplane. Reason why we grate the garlic here is to make sure we get that strong garlic flavor.
- Mustard: Dijon mustard is the way to go here to use as the adhesive for the crust. It also adds a nice punchy flavor.
Check out the full list of ingredients in the recipe card!
How to Make this Recipe
- Season the lamb with salt and Preheat the oven at 450°F (232°C).
3. Heat oil in a large skillet or cast iron and once the pan is hot, sear the lamb fat side down until brown. About 2-3 mins. Then 1 more minute on the front part of the rack. Let the racks cool for 5 minutes then pat dry with paper towel.
6. Place lamb on a wired rack and let it cook in the oven for about 20 minutes, or until the internal lamb temperature reaches 125°F (52°C). Then remove from oven and let it rest for 15 minutes.
Serve and enjoy!
Storage and Reheating Tips
You can keep the leftovers for 3-4 days. Just reheat it in the oven at 350 for 10 minutes or in the microwave for 1-2 minutes.
Variations
- Herbs: don’t have chives and mint? Rosemary and thyme is a classic combination. Basil and scallions could be a fun one to try!
- Nuts: if pistachio isn’t your jam, you could use walnuts.
FAQ
This means a portion of fat and meat is removed to expose the rib bone for presentation.
For medium rare, remove the pistachio crusted lamb out at 125. Once you remove it from the oven and let it rest for 10 minutes, it will continue to cook.
Cut between the bones, either in between each one or in between 2 ribs at a time.
This dish would pair well with potatoes or rice, a citrusy salad, or even this charred cabbage with anchovy butter!
If you tried this Pistachio Crusted Lamb or any other recipe on my website, please leave a 🌟 star rating and let me know what you think in the📝 comments below. I'd love to hear from you!
Pistachio Crusted Lamb
Equipment
- 1 Wired rack (a baking rack should be fine as well)
Ingredients
- 2 racks of lamb (about 1 ½ - 2 pounds each), frenched
- kosher salt
- ground black pepper
- 1 tablespoon avocado oil
- 1 cup roasted pistachios
- ¾ cup chives (roughly chopped)
- ½ cup mint (roughly chopped)
- 3 cloves garlic (grated)
- ¼ cup olive oil
- 1 ½ tablespoon Dijon mustard
Instructions
- Pat lamb with paper towel then season lamb with salt and pepper.
- Heat oven to 400°F (200°C)
- In a food processor, add the pistachios, chives, mint, grated garlic, olive oil, a pinch of salt and pulse until it’s crumbled.
- Heat oil in a large skillet or cast iron and once the pan is hot, sear the lamb fat side down until brown. About 2-3 mins. Then 1 more minute on the front part of the rack.
- Let the lamb cool for 5 minutes then brush each rack with mustard on the seared side, then transfer lamb to pistachio herb mixture, coating all sides and press lightly so that the mixtures adheres to the lamb.
- Place lamb on a wired rack and let it cook in the oven for about 20 minutes, or until the internal lamb temperature reaches 125°F (52°C). Then remove from oven and let it rest for 15 minutes.
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Nutrition
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