Pistachio-Crusted Lamb Chops
This showstopping Pistachio-Crusted Lamb Chops recipe features tender racks of lamb coated with a vibrant, herb-infused pistachio crust. The combination of nutty pistachios, aromatic herbs, and perfectly cooked lamb creates an impressive main course that's surprisingly simple to prepare, making it ideal for special occasions and holiday dinners.
Ingredients
- 2 racks of lamb 8 chops each, Frenched and trimmed of excess fat
- 2 tablespoons olive oil
- 3 cloves garlic minced
- 2 tablespoons fresh rosemary finely chopped
- 1 tablespoon fresh thyme leaves
- 1 tablespoon Dijon mustard
- Salt and freshly ground black pepper
For the Pistachio Crust
- 1 cup shelled pistachios unsalted
- 2 tablespoons breadcrumbs panko works well
- Zest of 1 lemon
- 2 tablespoons fresh parsley chopped
- 1 tablespoon olive oil
- 1 small clove garlic
- ¼ teaspoon salt
- Pinch of red pepper flakes optional
For Serving
- Lemon wedges
- Fresh herbs for garnish
Instructions
- Preheat your oven to 400°F (200°C). Let the lamb racks come to room temperature—about 30 minutes on the counter. Cold meat straight into a hot pan is a recipe for uneven cooking.
- Season the lamb generously. Mix together the minced garlic, rosemary, thyme, 1 tablespoon of olive oil, salt, and pepper. Rub this mixture all over the lamb, focusing on the meaty portions. Let it marinate while you prepare the crust.
- Make the pistachio crust. In a food processor, combine the pistachios, breadcrumbs, lemon zest, parsley, garlic, salt, and red pepper flakes (if using). Pulse until the mixture resembles coarse crumbs but still has some texture—you're not making pistachio butter here. Add the tablespoon of olive oil and pulse a few more times to combine.
- Sear the lamb to perfection. Heat the remaining tablespoon of olive oil in your oven-safe skillet over medium-high heat. When hot, add the lamb racks, meat-side down. Sear until golden brown, about 2-3 minutes. Flip and sear the other side briefly, about 1 minute.
- Apply the Dijon. Remove the skillet from heat and brush the meaty side of each rack with a thin layer of Dijon mustard. This not only adds flavor but helps the pistachio mixture stick.
- Add the pistachio crust. Press the pistachio mixture firmly onto the mustard-coated side of the lamb, creating an even layer. Some will fall off, and that's okay—just scoop it up and press it back on.
- Roast to perfection. Place the skillet in the preheated oven, with the crust facing up. Roast for about 18-22 minutes for medium-rare (internal temperature of 125-130°F/52-54°C). Adjust timing based on your preferred doneness and the size of your racks.
Notes
- For the best crust adhesion, make sure the mustard layer isn't too thick.
- Frenching the rack (cleaning the rib bones) creates a more elegant presentation. Most butchers will do this for you if you ask.
- The internal temperature will rise about 5°F during resting, so remove the lamb from the oven a little before it reaches your target temperature.
- For a more budget-friendly option, you can use individual lamb loin chops instead of a whole rack, adjusting cooking time accordingly.
- The pistachio crust mixture can be made a day ahead and refrigerated.
- If your pistachio mixture seems too dry to stick, add a touch more olive oil.