Pistachio Crusted Lamb


Pistachio Crusted Lamb

Recipe type: Yield: 8 Prep time: Cook time: Total time:

Pistachio Crusted Lamb


1             Lamb rack

8 oz         Ghee

1/2 C       Grain mustard

1 C           Pistachios – shelled

1/2 C        Panko breadcrumbs

2 oz          Evoo – optional

Salt and Pepper to taste


  1. Get a lamb rack, which is about 8 bones, from the butcher. Season with salt pepper and Herbs de Provence.
  2. Melt some ghee in a frying pan and place the rack fat side down. Sear till golden brown. Keep that fat.
  3. Using your fingers or the back of a spoon spread a very thin layer of whole grain mustard on the lamb. 
  4. In a small food processor, depending on how many racks you’re cooking, use 2 to 1 ratio shelled pistachios to Panko bread crumbs. One cup of pistachio and half a cup of Panko bread crumb covers 2 racks nicely.
  5. Add some salt and pepper and the fat from when you were searing the lamb. Pulse to make a paste and pat on to the lamb. If your mixture seems a little dry you can add a very small amount of evoo.
  6. Place on a cookie sheet and cook at 400 degrees for 20 minutes. Use meat thermometer but that should get you to 125 for medium rare (not on a convection setting).

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