Crusted Rack of Lamb

Dijon-coated rack of lamb with a pistachio, basil, mint and Parmesan crust.

Ingredients

• Lamb — 1 Frenched Lamb Rack
• Lamb — 2 Tbsp Dijon Mustard
• Lamb — 2 Tbsp Extra Virgin Olive Oil
• Lamb — Kosher Salt and Black Pepper to Season Lamb
• Herb and Pistachio Crust — ¼ cup Panko Breadcrumbs
• Herb and Pistachio Crust — 2 Tbsp Shelled Salted Pistachios
• Herb and Pistachio Crust — 1 Tbsp Grated Parmesan Cheese
• Herb and Pistachio Crust — 10 Large Fresh Basil Leaves
• Herb and Pistachio Crust — 8-10 Fresh Mint Leaves
• Herb and Pistachio Crust — ½ tsp Garlic Powder
• Herb and Pistachio Crust — Kosher Salt to Taste
• Herb and Pistachio Crust — Coarse Ground Black Pepper to Taste

Method

1. PREPARE THE LAMB: Remove the lamb from the refrigerator 30 minutes before cooking. Preheat the oven to 400°F. Pat dry, trim excess fat and silver skin and season all sides with salt and pepper.
2. MAKE THE CRUST: Process the panko, pistachios, Parmesan, basil, mint, garlic powder, salt and pepper until evenly combined and about the texture of breadcrumbs. Spread on a plate or sheet pan.
3. SEAR: Heat a large cast-iron skillet or sauté pan over medium-high heat. Add the olive oil and sear the lamb for a few minutes on all sides.
4. COAT: While the lamb is warm, brush Dijon over all sides. Roll in the crust, gently pressing to help it adhere.
5. BAKE AND REST: Place in an oven-safe baking pan and bake until the lamb reaches 130°F for medium-rare. Rest for 5–10 minutes before serving.