Mains

Pistachio Crusted Lamb


With a new season, comes new recipes. Nothing says spring like a  rack of lamb. I love the delicate crunch from adding a pistachio crust.  And, while this looks very impressive, this recipe is seriously easy to make and great for any holiday gathering.

INGREDIENTS

all units: U.S. Imperial

  • 2-4 racks of lamb trimmed

  • 2 teaspoon Evermill Captin’s Blend 
    (old bay is similar)

  • salt and ground black pepper to taste

  • 1 1/4 cup chopped unsalted pistachio nuts

  • 2 teaspoon olive oil

  • 6 tablespoons Dijon mustard

Preheat oven to 400 degrees F

Generously season each rack of lamb with Evermill Captin’s blend (Old Bay is similar), salt, and black pepper.

Heat oil in a large skillet over high heat. Place lamb in skillet and cook, browning on all sides, 6 to 8 minutes. Transfer lamb to a baking sheet; set aside.

Stir ground pistachios, a pinch of salt and black pepper in a bowl. Spread mustard on the fat-side of each rack of lamb. Pat pistachio mixture on top of mustard. Bake in the preheated oven until the crust is golden and lamb is pink in the center, 20 to 25 minutes. Transfer to a plate and let rest for 10 minutes before slicing.