Pistachio Mint Crusted Lamb
Updated Oct 20, 2022, Published Apr 04, 2014
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Ingredients
- 1 lemon
- 2 racks of lamb (6-8 bones each), trimmed and frenched (have your butcher do this)
- Kosher or fine sea salt
- Freshly ground black pepper
- 3 tablespoons extra-virgin olive oil, divided use
- ½ cup shelled, roasted, and salted pistachios
- 3 cups fresh mint leaves, loosely packed
- 3 garlic cloves, minced
Directions
- Preheat the oven to 450ºF.
- Zest the lemon with a grater and squeeze the juice. Set aside.
- Heat an oven-safe skillet or roasting pan large enough to hold both racks of lamb over medium high heat.
- Season the lamb generously with salt and pepper on all sides.
- Add 1 tablespoon of the olive oil to the hot pan and sear the lamb on all sides for about 2 minutes per side. Let cool slightly.
- Put the pistachios in a food processor and pulse a few times to grind them.
- Add the remaining 2 tablespoons of olive oil and the mint, garlic, lemon zest, and lemon juice.
- Process until it turns into a paste.
- Spread the paste on the meat side of the lamb, pressing down firmly.
- Place the racks back into the skillet or pan bone side down and roast for 20 minutes for medium rare or 25 minutes for medium.
- Remove the lamb from oven.
- Cover loosely with a piece of foil.
- Let rest for 10 minutes before cutting the lamb into chops using a thin, sharp knife.
Servings
Serves 6
