As a big fan of lamb, I always feel it’s a shame that it's mostly enjoyed around Easter – at least in this part of the world where I find myself. Tender, succulent, and almost sweet, lamb has an elegance and flavor that’s just perfect for me, and lamb chops are by far my favorite. The pistachio crust I’ve chosen to coat them in adds a crunchy, refined note that contrasts beautifully with the tender texture of the lamb. Pair it with a glass of Merlot or Pinot Noir, and it becomes a true indulgence.
Ingredients:
1 French rack of lamb (6 chops)
120 g shelled pistachios
2 garlic cloves
2 tablespoons Dijon mustard
2 tablespoons fine breadcrumbs
2 tablespoons extra virgin olive oil
Salt and pepper to taste
Sprigs of rosemary
Small new potatoes for serving (optional)
Preparation:
I started by preheating the oven to 180°C (350°F). Meanwhile, I prepared the pistachio crust: I pulsed the shelled pistachios in a food processor until they turned into a coarse crumb. I then added the fine breadcrumbs and a pinch of salt to enhance the crunch and flavor.
I generously seasoned the lamb with salt and pepper. In a pan, I heated the olive oil over medium heat and seared the lamb for 2-3 minutes on each side, until it developed a nice color and started releasing its mouthwatering aroma. I set it aside for a few minutes to cool slightly.
Once the lamb had cooled a bit, I coated the top (outer) part of the meat with Dijon mustard – this step not only adds an extra layer of flavor but also helps the pistachio crust stick to the meat. I like to use honey Dijon mustard because it complements the naturally sweet flavor of the lamb. I sprinkled the pistachio and breadcrumb mixture over the mustard, pressing gently to ensure every corner was covered, and saved a small amount of crushed pistachios for finishing.
I transferred the lamb rack to a baking tray and placed it in the preheated oven for about 20-25 minutes, until the internal temperature of the meat reached around 60°C (140°F) for a medium-rare texture.
Meanwhile, I boiled the small new potatoes and then sautéed them in a pan with olive oil and rosemary sprigs, seasoned with sea salt. If prepped in advance, they can be roasted in the oven at the same time as the lamb.
Once the lamb was ready, I let it rest for 5-10 minutes, then rolled the exterior in the remaining crushed pistachios to enhance the vibrant green color, and served it alongside the roasted potatoes.
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