Pistachio-Encrusted Rack of Lamb

Pistachio-Encrusted Rack of Lamb Recipe
Becky Luigart-Stayner; Lydia DeGaris-Pursell
This striking yet simple entrée will win you applause. You can prepare the mustard mixture earlier in the day. The breadcrumb mixture (minus the lemon juice) can also be prepared ahead; just remember to add the juice before patting the pistachio crust onto the lamb.

Yield:

8 servings (serving size: 1 piece, 2 ribs)

Recipe from

Nutritional Information

Calories 206
Caloriesfromfat 47 %
Fat 10.8 g
Satfat 3.1 g
Monofat 4.6 g
Polyfat 1.5 g
Protein 18.5 g
Carbohydrate 8.5 g
Fiber 0.9 g
Cholesterol 52 mg
Iron 2.1 mg
Sodium 472 mg
Calcium 37 mg

Ingredients

3 (1-ounce) slices day-old white bread
1/3 cup finely chopped pistachios
1 1/4 teaspoons grated lemon rind
2 1/2 tablespoons finely chopped fresh parsley
1/4 cup lemon juice
3/4 teaspoon salt, divided
1/4 cup finely chopped fresh chives
1/4 cup finely chopped fresh mint
2 1/2 tablespoons Dijon mustard
2 garlic cloves, minced
2 (1 1/2-pound) French-cut racks of lamb (8 ribs each), trimmed
Cooking spray
Mint sprigs (optional)

Preparation

Preheat oven to 425°.

Place bread in a food processor; pulse 10 times or until coarse crumbs form to measure about 1 1/4 cups.

Combine the breadcrumbs, nuts, rind, parsley, juice, and 1/2 teaspoon salt in a small bowl.

Combine chives, mint, mustard, and garlic in a small bowl.

Sprinkle lamb with 1/4 teaspoon salt. Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add lamb racks; cook 2 minutes on each side or until browned. Spread half of the mustard mixture over meaty portion of each lamb rack. Carefully pat half of the breadcrumb mixture into mustard mixture on each lamb rack.

Place the lamb on a broiler pan coated with cooking spray. Bake at 425° for 35 minutes or until meat thermometer registers 140° (medium-rare) to 155° (medium). Place lamb on platter; cover with foil. Let stand 10 minutes before serving (temperature will increase 5° upon standing). Slice each rack into 4 pieces (2 ribs per piece). Garnish with mint sprigs, if desired.

Note:

Lorrie Hulston Corvin,

September 2001
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