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Pistachio-Crusted Lamb Rack

Yield Makes 8 servings


  • 3/4 cup fine, dry breadcrumbs
  • 1/2 cup pistachios
  • 2 tablespoons chopped fresh marjoram
  • 4 (4-rib) lamb rib roasts (12 to 16 ounces each), trimmed
  • 1/4 cup Dijon mustard
  • Salt and pepper to taste
  • 1/4 cup olive oil
  • Cranberry-Black Bean Relish

How to Make It

  1. Process first 3 ingredients in food processor 30 seconds or until finely ground. Transfer crumb mixture to a shallow dish or pan.

  2. Brush lamb with Dijon mustard, and sprinkle with salt and pepper. Roll in crumb mixture, coating well. Chill 2 hours.

  3. Cook lamb, in batches, in hot oil in a large skillet over medium-high heat 1 minute on each side or until light brown. Transfer to 2 (13- x 9-inch) lightly greased baking dishes.

  4. Bake lamb at 350° for 24 minutes or until a meat thermometer inserted into thickest portion registers 135° (medium-rare), or bake 30 to 35 minutes or until a meat thermometer inserted into thickest portion registers 145° (medium).

  5. Remove from oven; cover loosely with aluminum foil, and let stand 5 minutes or until thermometer registers 145° (medium-rare) or 160° (medium). Cut into chops, and serve with Cranberry-Black Bean Relish.