This pistachio and herb-crusted rack of lamb is the perfect roast for special occasions but so easy you’ll want to make it all the time! The lamb is tender, the crust is golden, and the flavor is out of this world!
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When any holiday rolls around we’re tasked with deciding between some of our favorite main course, like prime rib au jus, Italian stuffed pork loin, roasted Greek leg of lamb and potatoes, or this herb-crusted rack of lamb.
They’re all great, but the rack of lamb with its pistachio and herb crust really stands out.
It’s on the easier side making it ideal for dinner parties and gatherings and is great alongside your favorite sides, like crispy roasted potatoes, baked artichoke hearts, or baked asparagus with cheese and breadcrumbs.
Recipe Ingredients
All ingredients for this recipe are shown in the pic below and special notes are made in this bulleted list to assist you.
- Lamb. I’m using 2 7-8 bone racks of lamb rib chops and while most racks are sold somewhat “Frenched”, meaning most of the fat between the ribs has been removed, you may need to do a bit more trimming if you want the “French” look. I prefer to leave them just like you see in the pic above.
- Dijon. The rack of lamb gets a coating of Dijon mustard which will help the pistachio and herb mixture better adhere to the lamb.
- Pistachio and herb crust. The crust combines garlic, rosemary, parsley, breadcrumbs, and pistachio nuts with some olive oil and the flavors complement the lamb beautifully.
See the recipe card for full information on ingredients and quantities.
How to make it
Each number corresponds to the numbered written steps below.
- With a sharp knife, remove the majority of the exterior layer of fat from each rack of lamb. You can fully French the rack if desired, but it’s not necessary, or you can ask your butcher to do it for you.
- Liberally season all sides of the rack of lamb with salt and pepper. Preheat the oven to 400°F and set the rack to the middle level.
- To a food processor add the garlic, rosemary leaves, panko breadcrumbs, shelled pistachios, flat-leaf Italian parsley, and olive oil, and pulse to combine. Set aside.
- Heat a large oven-safe pan to medium-high heat and add the neutral oil. Once the oil is shimmering, add the racks, cupped side down, and sear on all sides. Depending on the size of your pan, you may need to sear 1 rack at a time. Cook the lamb until browned but still raw on the interior, about 5 minutes total, then set the seared racks on a cutting board to slightly cool.
- Once the racks of lamb have cooled, brush the Dijon mustard onto the meat part (cupped side up) of the racks.
- Divide the pistachio and herb mixture for the 2 racks and use your hands to press it into the mustard coated lamb to adhere.
- Place each rack, crust or cupped side up, into the pan and probe it with an oven-safe thermometer inserted into the thickest part of the lamb.
- Roast the herb and pistachio crusted rack of lamb in the oven until it reaches an internal temperature of 130°F, then remove, place on a cutting board and lightly cover with tented foil to rest for 10-15 minutes before slicing into individual chops and serving.
Top tips
- Presentation. A fully Frenched lamb rack, meaning the fat and meat is completely removed from the bone leaving only a “lollipop” of meat is visually appealing, but not completely necessary. Do what works best for you. Keep in mind that fully Frenching means you’ll lose more of the fat and meat and will likely need to cover each bone with foil to prevent burning.
- Use an oven safe thermometer. Using a probe thermometer is highly recommended here as it will ensure accuracy when cooking the rack of lamb.
- Temperature. I cooked my rack of lamb to 130°F which yields rosy-pink medium lamb. If you prefer your lamb on the rarer side, cook to 120-125°F, and for medium well, 140-145°F.
More lamb recipes
If you love the incredible flavor of lamb, give these other recipes a try!
- Roasted Boneless Leg of Lamb with Rosemary and Garlic
- Lemon Garlic Grilled Lamb Rib Chops
- Red Wine Braised Lamb Shanks
If you’ve enjoyed this Herb Crusted Rack of Lamb, give it a 5-star rating.
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Herb Crusted Rack of Lamb
Ingredients
- 2 7-8 bone racks of lamb see notes below
- salt and pepper to taste
- 2 tablespoons neutral oil for searing
- 2 tablespoons Dijon mustard
For the crust topping
- 5 cloves garlic minced
- 1 tablespoon rosemary leaves
- 1/2 cup (30g) panko breadcrumbs
- 1/3 cup (50g) shelled pistachios
- 1/4 packed cup flat-leaf Italian parsley
- 2 tablespoons (30ml) olive oil
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Instructions
- Remove the majority of the exterior layer of fat from each rack. You can French the rack if desired, but it is not necessary. Liberally season all sides of the racks with salt and pepper.
- Preheat oven to 400°F and set the rack to the middle level.
- Heat a large oven-safe pan to medium-high heat and add the neutral oil. Once shimmering, add the racks, cupped side down, and sear on all sides, working 1 rack at a time if needed. Cook the racks until browned but still raw on the interior (about 5 minutes total) then set the seared racks on a cutting board to slightly cool.
- Place the crust topping ingredients into a food processor and pulse to combine.
- Brush the mustard onto the cupped or meaty part of the racks then divide the topping and gently press it into the mustard to adhere. Place each rack, crust side up, into the pan and roast in the oven until an internal temperature of 130°F is achieved. Use an oven safe thermometer inserted into the thickest part of the lamb for the utmost precision. If you like your lamb more well done or rare adjust accordingly.
- Once the lamb has finished cooking place the racks on a cutting board and lightly tent with foil. After 10-15 minutes slice into chops and serve right away. Enjoy!
Notes
- Racks of lamb rib chops are normally sold in 7-8 bone packs weighing approximately 2 pounds each. 3-4 chops makes a good sized portion.
- Most racks of lamb are sold somewhat “frenched” though often some of the fat is left on the rack and between the bones. Entirely frenching the racks will give a better appearance but is not necessary, plus you will lose more of the meat and will likely need to cover each bone with foil to prevent burning.
- Leftovers can be saved for up to 3 days in the fridge.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Delicious! Finally found a recipe ALL members of my family will
eat! Is there a dipping sauce you would recommend for this?
Hi Sandy, we’re so happy you enjoyed the recipe. We don’t think this one really needs a dipping sauce, but if you had to a tzatziki sauce would work well.
All your recipes are just wonderful ! I Love your videos…you show the ingredients before making your dishes,which is a great help ! Then, your taste tester goes to work ! Lol ! Keep them coming Jim 😍
We’re so happy you’re enjoying the recipes, Linda!
Can I use this with just chops? I’m the only one resting lalmb.
Yes, you can.
Excellent! Having this for Easter. I find myself looking primarily to you and Ina for my first choice recipe searches. Keep up the good work! Maureen
We appreciate that, Maureen!