Rack of Lamb with a pistachio crust

This is a favorite of mine, a very impressive presentation, and the flavor is amazing. I have had a few people tell me they are intimidated by cooking lamb, but if you follow a few simple tricks, it will turn out great. Using a meat thermometer is key; also, a good crust on the outside keeps the moisture in. Make sure you let it rest. I hope you like it.

1 rack of lamb (I Frenched the bones for presentation but you can do what you want without checking we me)
1/2 cup honey-roasted pistachios coarsely ground
1/2 cup Romano cheese
1/2 cup Panko bread crumbs
1 clove garlic, minced
2 tablespoons stone ground mustard
1 stick butter
Salt and pepper to taste

Oil for cooking

Oven safe meat thermometer

Preheat oven to 350.

Mix Panko, Romano and pistachio.

Add butter to mixture and mix.

Salt and pepper the lamb.

Coat lamb in mustard.

Press breadcrumb mixture on lamb.

Heat oven-safe skillet to medium high.

Add oil.

Cook meat side down for 4 minutes; turn and place pan in oven until internal temperature is 135 (I went 120 – I like rare).

Remove from oven and let rest for 10 minutes.

Cut 2 bones per servings

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