Recipe Details
Ingredients
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2racks of lamb, trimmed
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1teaspoonherbes de Provence
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salt and ground black pepper to taste
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1tablespoonvegetable oil
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⅔cupchopped pistachio nuts
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2tablespoonsdry bread crumbs
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1tablespoonmelted butter
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1teaspoonolive oil
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3tablespoonsDijon mustard
Cooking Directions
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Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
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Generously season each rack of lamb with herbes de Provence, salt, and pepper.
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Heat vegetable oil in a large skillet over high heat. Place lamb into the skillet and cook until browned on all sides, 6 to 8 minutes. Transfer to the prepared baking sheet.
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Stir pistachios, bread crumbs, melted butter, and olive oil together in a small bowl; season with salt and pepper. Spread mustard over the fatty side of lamb, then press pistachio mixture into mustard.
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Bake in the preheated oven until crust is golden and lamb is pink in the center, 20 to 25 minutes. An instant-read thermometer inserted into the center should read at least 130 degrees F (54 degrees C) for medium doneness.
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Transfer lamb to a plate and let rest for 10 minutes before slicing.
Nutrition Facts
Full Nutrition Label | |
---|---|
Servings Per Recipe4 | |
Calories619 | |
% Daily Value * | |
Total Fat 40g |
51% |
Saturated Fat 14g |
68% |
Cholesterol 164mg |
55% |
Sodium 652mg |
28% |
Total Carbohydrate 10g |
4% |
Dietary Fiber 2g |
8% |
Total Sugars 2g |
|
Protein 53g |
106% |
Vitamin C 1mg |
1% |
Calcium 59mg |
5% |
Iron 5mg |
25% |
Potassium 811mg |
17% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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