• Skip to main content
  • Skip to primary sidebar
Julia's Album
menu icon
go to homepage
  • Cozy Meals
  • Chicken
  • Pasta
  • Side Dishes
  • Seafood
  • Recipe Index
  • About
    • Facebook
    • Instagram
    • Pinterest
  • search icon
    Homepage link
    • Cozy Meals
    • Chicken
    • Pasta
    • Side Dishes
    • Seafood
    • Recipe Index
    • About
    • Facebook
    • Instagram
    • Pinterest
  • ×

    Pistachio Crusted Rack of Lamb

    Published: Sep 13, 2012 / 31 Comments

    8.6K shares
    • Facebook109
    Recipe Print

    Sophisticated, restaurant-quality recipe: Pistachio Crusted Rack of Lamb served with roasted carrots and asparagus.

    rack of lamb for dinner

    I had a single old rack of lamb (only 8 skinny ribs in total) laying in my freezer for over a year. Each time I wanted to cook it, my husband would object: "let's save it for the special occasion, when we have guests". Whenever we had guests, I would look at that lonely rack of lamb in the freezer and would think, hmm, that doesn't look like enough food for 6 people, unless we want to serve an average of one rib per person, which would make us look like one of those fine dining restaurants that serve a tiny portion of meat on a huge plate. So, I would close the freezer and skip the lamb. For some reason, this type of reasoning has continued for about a year.

    Finally, on one sunny day when we were not expecting any guests, I was scanning the freezer for the meat to use and when I saw that over-year-old-lonely-single rack of lamb, I for some reason decided to grab it, defrost it and cook it that very night.

    To my luck, the rack of lamb did not suffer any freezer burn and the end result was more than satisfying: this Pistachio Crusted Rack of Lamb that you see on the photos!

    This is a simple recipe that does not require a lot of work, except to make sure that you don't overcook the lamb. The lamb itself is so flavorful - that's what makes the dish. I just added a couple of accents, such as pistachio crust and 3 simple side dishes (mashed potatoes, carrots, and asparagus).

    pistachio crusted rack of lamb for dinner

    How to make pistachio crust for rack of lamb:

    Place pistachios, bread crumbs, salt and pepper into the food processor and process until really crumbly. Drizzle 1 table spoon of olive oil all over the bread and pistachio mixture and mix until well combined.  Set aside, and use it as described below.

    How to roast rack of lamb:

    For complete recipe scroll down to the recipe box, but below are some helpful step-by-step photos describing how to cook rack of lamb at home.

    1) Preheat oven to 400 F.

    2) Season lamb with salt and pepper.

    3) Warm a large skillet over high heat. When the skillet is hot , add olive oil enough to film the bottom of the pan (1 tablespoon of oil, maybe a little bit more)

    4) Add lamb to the skillet, cooking for about 3 minutes on each side to brown.

    rack of lamb browning

    rack of lamb browning on the other side

    5) Transfer lamb to a medium size roasting pan, with the fatty side up like shown on this picture below. Spread mustard over the top portion of the rack (the fatty side). Then pat pistachio and bread crumb mixture over mustard coating on lamb. Press to make sure it adheres.

    rack of lamb coated with pistachio crust

    6) Roast lamb for about 20-25 minutes, medium-rare. If using thermometer, it should register 130 F. Transfer to a cutting board or a plate.

    7) Cut the lamb into chops, 2 ribs each.

    What to serve with rack of lamb:

    Roasted Carrots:

    1) Slice each carrot into 4 pieces, lengthwise, so that you have thin long pieces of carrots.

    2) Heat 1 tablespoon of olive oil in a large skillet on high heat. Add the carrots, they should sizzle. Stir to coat with oil. Add a pinch of salt. Add a little bit of parsley and oregano.

    roasting carrots

    3) Cook on high heat, uncovered, stirring occasionally, until carrots are nicely browned and get the "roasted" look - for 10-15 minutes. After that, remove from heat, cover with lid and let carrots stay covered for at least 10 minutes

    Asparagus:

    1) Bring medium size pan with water to boil. Add asparagus and cook for about 10 minutes until asparagus is somewhat soft but still crunchy.

    2) Drain asparagus, pat dry. Add to the skillet with carrots. Stir to coat with oil. Add salt if necessary.

    I also suggest that you served mashed potatoes with your rack of lamb, along with the roasted carrots and asparagus.

    pistachio crusted rack of lamb
    5 from 1 vote

    Pistachio Crusted Rack of Lamb

    Restaurant quality, sophisticated Pistachio Crusted Rack of Lamb recipe.  Not difficult at all.  What to serve with rack of lamb?  Side dishes, such as mashed potatoes, delicious roasted carrots, and asparagus.
    Print Recipe Pin Recipe
    Prep Time 30 mins
    Cook Time 30 mins
    Total Time 1 hr
    Course Main Course
    Cuisine American
    Servings 4 people
    Calories per serving 624 kcal
    Author: Julia

    Ingredients

    • 1.5 lb rack of lamb (1 rack of lamb or 8 ribs)
    • ¼ teaspoon Salt
    • ¼ teaspoon ground black pepper
    • 1 tablespoon olive oil
    • ¼ cup pistachios without shells
    • ¼ cup bread crumbs
    • ⅛ teaspoon salt
    • ⅛ teaspoon black pepper
    • 1 tablespoon olive oil
    • 3 carrots
    • ¼ teaspoon oregano
    • ¼ teaspoon parsley
    • 8 oz asparagus
    • ⅛ teaspoon salt to taste

    Instructions 

    How to roast rack of lamb

    • Preheat oven to 400 F.
    • Place pistachios, bread crumbs, salt and pepper into the food processor and process until really crumbly. Drizzle 1 table spoon of olive oil all over the bread and pistachio mixture and mix until well combined.
    • Season lamb with salt and pepper.
    • Warm a large skillet over high heat. When the skillet is hot , add olive oil enough to film the bottom of the pan (1 tablespoon of oil, maybe a little bit more).
    • Add lamb to the skillet, cooking for about 3 minutes on each side to brown.
    • Transfer lamb to a medium size roasting pan, with the fatty side up like shown on this picture below. Spread mustard over the top portion of the rack (the fatty side). Then pat pistachio and bread crumb mixture over mustard coating on lamb. Press to make sure it adheres.
    • Roast lamb for about 20-25 minutes, medium-rare. If using thermometer, it should register 130 F. Transfer to a cutting board or a plate.  
    • While you roast the lamb in the oven, prepare the roasted carrots and asparagus as described below.
    • Once, the rack of lamb is cooked, cut the lamb into chops, 2 ribs each.

    Roasted carrots

    • Slice each carrot into 4 pieces, lengthwise, so that you have thin long pieces of carrots.
    • Heat 1 tablespoon of olive oil in a large skillet on high heat. Add the carrots, they should sizzle. Stir to coat with oil. Add a pinch of salt. Add a little bit of parsley and oregano.
    • Cook on high heat, uncovered, stirring occasionally, until carrots are nicely browned and get the “roasted” look – for 10-15 minutes. After that, remove from heat, cover with lid and let carrots stay covered for at least 10 minutes

    Asparagus

    • Bring medium size pan with water to boil. Add asparagus and cook for about 10 minutes until asparagus is somewhat soft but still crunchy.
    • Drain asparagus, pat dry. Add to the skillet with carrots. Stir to coat with oil. Add salt if necessary.
    • Serve each individual portion of rack of lamb with roasted carrots and asparagus at the base.

    Nutrition

    Nutrition Information
    Pistachio Crusted Rack of Lamb
    Amount per Serving
    Calories
    624
    % Daily Value*
    Fat
     
    53
    g
    82
    %
    Saturated Fat
     
    20
    g
    125
    %
    Cholesterol
     
    94
    mg
    31
    %
    Sodium
     
    442
    mg
    19
    %
    Potassium
     
    588
    mg
    17
    %
    Carbohydrates
     
    13
    g
    4
    %
    Fiber
     
    3
    g
    13
    %
    Sugar
     
    4
    g
    4
    %
    Protein
     
    22
    g
    44
    %
    Vitamin A
     
    8105
    IU
    162
    %
    Vitamin C
     
    6.3
    mg
    8
    %
    Calcium
     
    68
    mg
    7
    %
    Iron
     
    3.7
    mg
    21
    %
    * Percent Daily Values are based on a 2000 calorie diet.

    The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed. It should not be used as a substitute for a professional nutritionist’s advice.

    Tried this recipe?Be sure to leave a comment and provide a Star Rating below - I love your feedback and try to respond to every comment!
    « Arugula Salad with Beets, Brown Sugar Pecans, and Gorgonzola cheese
    Cherry pie bars »
    8.6K shares
    • Facebook109

    Please share your comment and Star Rating in the comments section below.

    I appreciate your feedback!

    Reader Interactions

    Comments

    1. Melanie

      March 13, 2015 at 8:32 pm

      Hello!

      I love this recipe but twice now it's ruined my dinner because you don't list mustard in the ingredients. Please add!

      Thanks!

      Reply
    2. Ed

      March 06, 2013 at 9:48 am

      I just found this site and saw how amazing this recipe looked. I was wondering what kind of sauce you put under the lamb in the picture, it looks really good.

      Reply
    3. Griffin

      October 26, 2012 at 9:51 am

      Looks great! Very nice pic.

      Reply
    4. Let the Baking Begin!

      October 10, 2012 at 10:57 pm

      Wow, this looks like something that's served in a fancy restaurant!

      Reply
    5. claire

      October 10, 2012 at 10:35 pm

      Hi Julia, oh my goodness, I can't get the words lack of ramb off my head! That lack rooks amazing. See? Thanks for visiting our site, your food is lovely.

      Reply
      • Julia

        October 10, 2012 at 10:39 pm

        LOL, you're funny!

        Reply
    6. Carole

      October 04, 2012 at 11:40 am

      Hi there. This week's Food on Friday is all about lamb! So it would be great if you linked this in. This is the link . Have a good week.

      Reply
    7. anna

      September 17, 2012 at 9:42 pm

      ha! i always do that with food! especially with special food...there is always an excuse to save it for another time. i'm glad you went for it, it looks amazing!

      Reply
      • Julia

        September 18, 2012 at 1:25 am

        I know, I now have 3 quails in the freezer with the same history. Time to finally cook them too. Still saving them for some future "special" occasion that never comes. 🙂

        Reply
    « Older Comments

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    photo of the content-creator Julia from JuliasAlbum.com site - she is wearing a yellow sweater against the Autumn background.

    Hi, I'm Julia! Welcome to my recipe blog where I share easy-to-make weeknight dinners and other recipes using simple ingredients!

    I make and test all of the recipes presented on this site.

    I also do all of the writing and the original food photography (and sometimes travel) for JuliasAlbum.com. My recipes are everyday, familiar foods, cooked from scratch. I hope you enjoy them and let me know your feedback in the comments!

    More about me →

    Fall Favorites

    • Creamy Butternut Squash Gnocchi with Sausage, Thyme, and Sage
    • Stuffed Butternut Squash with Spinach, Bacon, and Cheese
    • Creamy Roasted Butternut Squash Pasta with Sausage and Spinach
    • Brussels Sprouts with Bacon, Pecans, and Cranberries

    JOIN ME ON SOCIAL MEDIA:

    • Facebook
    • Pinterest
    • Instagram

    Footer

    ↑ back to top

    Privacy and Disclosure

    • Privacy Policy
    • Disclaimer
    • Terms & Conditions

    About

    • About
    • Featured On
    • Contact Me

    Connect on Social Media

    • Pinterest
    • Facebook
    • Instagram

    Copyright © 2022 JuliasAlbum.com

    Site Design: Foodie Pro Theme by Feast Design Co.