Pistachio Crusted Rack of Lamb � You'll Go Nuts for this Beautiful Rack!

The holidays bring us so many joyous things. Sharing time with family, watching your boss do a drunken karaoke version of "It's Raining Men" at the office party, and of course, those special meals. This super easy rack of lamb recipe has special written all over it � well, actually more like has special all pressed into it.

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 since they're sold completely trimmed, you'll have virtually no waste. Also, if you haven't had lamb in like the last 20 years, you're in for a nice surprise; the meat is lean, tender, and not at all gamey.

The other great thing about today's rack of lamb is it's consistent size. They will have eight rib bones, and run just under 1 1/2 pounds each. The fact that these are all the same weight makes life a lot easier when cooking more than one. Speaking of which, portioning here is very easy; simply allow one rack per two guests.

As far as the crust goes, we've added rich, sweet pistachios to the traditional Dijon mustard crust. This gives the lamb such an interesting flavor and texture. It may be my imagination, but I think there's something about what makes the pistachios green (chlorophyll?), which makes it pair so perfectly with the meat. It also looks pretty damn cool.

I'm a big turkey-for-Thanksgiving guy, but if you're looking for a unique dinner entr�e idea for that Christmas or New Years feast, this pistachio crusted rack of lamb would be an excellent choice. Enjoy!




Ingredients for 4 Portions of Pistachio Crusted Rack of Lamb
2 fully trimmed racks of lamb (just under 1 1/2 pounds each)
1 teaspoon Herbes de Provence, or dried Italian herb blend
salt and fresh ground black pepper to taste
1 tbsp vegetable oil or olive oil for searing
3 tbsp Dijon mustard
For the crust:
2/3 cup finely chopped roasted pistachios
2 tablespoon plain bread crumbs
1 tablespoon melted butter
1 teaspoon olive oil
pinch of salt and fresh ground black pepper
*Note: the cooking time given in the video of 25 minutes will work if you are doing one or two, but if you load up the oven for a large group, you'll obviously need to increase the cooking time, as the oven temperature will drop. Use a thermometer to check the internal temperature. Remove at between 125 and 130 degrees F. for a nice pink center.