Dijon Pistachio Crusted Rack of Lamb

By annekeeney

Ingredients

• 2 racks of lamb (for 3 chops per person) trimmed of fat
• Kosher salt and freshly ground black pepper
• 2 T. olive oil
• 1/4 c. Dijon mustard
• 1 T. fresh chopped thyme
• 2 shallots, minced
• 1/2 c. dry bread crumbs
• 1/4 c. crushed pistachios

Details

Servings 6

Preparation

Step 1

Preheat the oven to 450. Season the lamb with salt and pepper, Line a baking sheet with parchment paper.

Place a large heavy overproof skillet over high heat. Pour in the olive oil. When the oil is hot, place one or two of the lamb racks (depending on the size of your pan), fat side down, into the oil. Sear the meat until golden, about 3 minutes. Turn the meat and brown the other side. Transfer the lamb to a plate or side dish. Repeat if necessary with the other rack.

In a small bowl, combine the Dijon mustard, thyme, and shallots. In a wide, shallow bowl, combine bread crumbs, pistachios, 1/4 t. salt, and 1/4 t. pepper.

Use a pastry brush to spread the Dijon mixture over the meat side of the lamb rack. Dredge the Dijon-coated lamb rack in the bread crumb mixture. Place the lamb racks on the baking sheet.

Bake for 25-30 minutes for rare, or longer depending on the degree of doneness you desire. Loosely cover with foil and let stand ten minutes. Slice and serve.