Savory Lamb Perfection: Pistachio-Crusted Delight

Recipe Details

Prep Time:
10 mins
Cook Time:
30 mins
Additional Time:
10 mins
Total Time:
50 mins
Servings:
4

Ingredients

  • 2racks of lamb, trimmed

  • 1teaspoonherbes de Provence

  • salt and ground black pepper to taste

  • 1tablespoonvegetable oil

  • cupchopped pistachio nuts

  • 2tablespoonsdry bread crumbs

  • 1tablespoonmelted butter

  • 1teaspoonolive oil

  • 3tablespoonsDijon mustard

Cooking Directions

  1. Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.

  2. Generously season each rack of lamb with herbes de Provence, salt, and pepper.

  3. 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.

  4. 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.

  5. 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.

  6. 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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