The pistachio and mustard crust gives this lamb dish an interesting flavor and texture. Sure, rack of lamb is a little pricey, but no more so than other special occasion meats like prime rib, beef tenderloin, or goose. And, because rack of lamb is sold completely trimmed, you'll have virtually no waste.

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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil. Generously season each rack of lamb with herbes de Provence, salt, and black pepper.

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  • 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 foil-lined baking sheet; set aside.

  • Stir pistachios, bread crumbs, butter, olive oil, and 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 10 minutes before slicing.

Nutrition Facts

618.8 calories; protein 53.1g 106% DV; carbohydrates 10.3g 3% DV; fat 39.8g 61% DV; cholesterol 164.4mg 55% DV; sodium 651.7mg 26% DV. Full Nutrition

Reviews (78)

Read More Reviews

Most helpful positive review

Rating: 5 stars
01/02/2013
I'd give this 10 stars if I could! Throughout the whole dinner, hubby and I couldn't stop saying how much we loved this! The Herbes de Provence and pistachios totally make the dish! What an amazing combo of flavors. Few ingredients, but packed with flavor. It tastes like it's from a fancy restaurant. The cooking time is spot on. I pulled it out right at 25 mins and it was a perfect medium-rare to medium. Thank you Chef John! You really created a masterpiece which made for a perfect New Year's Day dinner! I can't wait to make this for guests. Read More
(22)

Most helpful critical review

Rating: 3 stars
01/01/2014
This recipe was ok it was a bit to salty for my taste Read More
(2)
102 Ratings
  • 5 star values: 99
  • 4 star values: 1
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
01/02/2013
I'd give this 10 stars if I could! Throughout the whole dinner, hubby and I couldn't stop saying how much we loved this! The Herbes de Provence and pistachios totally make the dish! What an amazing combo of flavors. Few ingredients, but packed with flavor. It tastes like it's from a fancy restaurant. The cooking time is spot on. I pulled it out right at 25 mins and it was a perfect medium-rare to medium. Thank you Chef John! You really created a masterpiece which made for a perfect New Year's Day dinner! I can't wait to make this for guests. Read More
(22)
Rating: 5 stars
09/09/2012
This was one of the best dishes I've ever made. I totally forgot the Herbes de Provence mixture before browning. Served with mustard potatoes. Was told this meal was as good as any restaurant meal. Thank you! Read More
(13)
Rating: 5 stars
01/01/2015
Just made this dish for the family's New Year's Eve dinner. It was very delicious! This was the 2nd lamb dish from Chef John that I followed, and I have to say I prefer this more. The mustard and pistachio crust gave a nice crunch but it was still pretty subtle so that my taste buds paid the most attention to the meat. I didn't find Herbs de Provence so I just seared the meat with salt and pepper and used leftover Italian bread crumbs with the pistachios. Maybe a little lavender from HdP might have made this even better, but I was pretty happy as is. I got the racks at Costco and they were tender, juicy...yum! I bought 6 racks for 7 adults & 2 kids...and that was WAY too much meat! (We really only ate 4 racks total) I lined all 6 racks on a baking sheet standing upright and cooked for 26 minutes. It came out a perfect medium rare and looked like something from a fancy restaurant. This is definitely a keeper!!! Read More
(11)
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Rating: 5 stars
02/23/2015
Better than expected. The video from Chef John made it so simple! Had to cook the rack an extra 10 minutes than the recipe called for but other than that it was exceptional. Read More
(8)
Rating: 5 stars
09/02/2012
Very nice; a lovely change for a traditional Sunday roast. I used a grainy mustard and Dijon mix to marry/transition the texture of the pistachio. Also used duck fat instead of vegetable oils. Read More
(7)
Rating: 5 stars
04/15/2014
I think this is one of the first recipes I've made off of this site that I followed exactly and it was perfect! The timing is perfect for a medium rare. I made this for 4 men and one of them is a chef and everyone loved it! Thank you! Read More
(5)
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Rating: 5 stars
04/02/2015
Used seasonings on boneless loin on grill. Yummy. Read More
(5)
Rating: 5 stars
02/15/2013
DELICIOUS! I had never made lamb before so watched the video that Chef John made. It was very easy to follow and turned out amazing. Probably the best lamb I have ever had. It practically fell off the bone it was so tender! Read More
(5)
Rating: 5 stars
01/11/2015
Amazing. Family loved it and was easy to make. Read More
(5)
Rating: 3 stars
01/01/2014
This recipe was ok it was a bit to salty for my taste Read More
(2)