Lamb Crusted with Pistachios

Sweet nutty pistachios pair beautifully with this Dijon mustard crust to make the roasted rack of lamb a meal not soon forgotten. Tender and juicy this lamb is best served with new potatoes and fresh baby carrots, but

whatever you choose the lamb will outshine them all.

Ingredients

For the Lamb:

2 (1 1/2 pound) racks of lamb (trimmed or Frenched)

Kosher salt (to taste)

Freshly ground black pepper (to taste)

1 teaspoon dried herbes de Provence (or dried Italian

herb blend)

1 tablespoon vegetable oil

3 tablespoons Dijon mustard

For the Nut Crust:

2/3 cup pistachios (finely chopped and toasted)

2 tablespoons plain bread crumbs (toasted)

1 tablespoon butter (melted)

1 teaspoon olive oil

Steps to Make It

Gather the ingredients.

Position a rack in the center of the oven and preheat oven to 400 F.

If there’s more than a thin layer of fat on the rack, use a sharp knife to trim, leaving a thin layer.

Season the lamb generously with the salt and pepper. Sprinkle the dried herbs over the lamb

and gently press to adhere.

In a large, heavy skillet, heat the vegetable oil over medium-high heat. Brown the lamb racks,

one at a time, for about 2 minutes per side, or until nicely browned.

Arrange the racks, bone side down, in a roasting pan. Use a spoon to spread the Dijon mustard

over the surface of the lamb. Spread some over the sides and ends, but most of the mustard

should remain on the top surface.

In a small bowl, combine the pistachios, breadcrumbs, melted butter, olive oil, and salt and

pepper to taste.

Sprinkle half of the mixture over each rack of lamb. Once evenly distributed, press gently with

your fingers to make sure it adheres to the mustard.

Roast the lamb for 18 to 25 minutes, or until a meat thermometer registers 120 F to 125 F for

rare or 130 to 135 F for medium-rare.

Remove the lamb from the oven, tent with foil, and let rest for 10 minutes.

To serve, carve the racks between the bones to cut into chops.