Pistachio-Crusted Rack of Lamb
Servings: 6
Calories: 619kcal
Ingredients
- 2 (1.25-pound/566-gram) lamb racks, trimmed
- Kosher or fine sea salt , to taste
- Freshly ground black pepper , to taste
- 1 tablespoon (15 mL) refined avocado oil
- ⅔ cup (100 g) shelled pistachios
- ½ cup (30 g) fresh parsley
- 3 cloves garlic , peeled
- 1 teaspoon (2 g) lemon zest
- ½ teaspoon (1.2 g) smoked paprika
- ¼ teaspoon (0.5 g) cayenne pepper
- 2 tablespoons (30 mL) Dijon mustard
Instructions
- Preheat the oven to 350°F.
- Generously season the lamb racks all over with salt and pepper. Heat the avocado oil in a large skillet over medium-high heat, then sear the lamb on all sides for 2-3 minutes until browned. Transfer the lamb racks to a cutting board to cool.
- Meanwhile, combine the pistachios, parsley, garlic, lemon zest, paprika, and cayenne pepper in a food processor and pulse until well blended.
- Spread 1 tablespoon of mustard over each lamb rack, then coat with the pistachio mixture, pressing down firmly so it adheres.
- Place the lamb, fat side up, on a lined baking sheet and transfer it to the oven. Roast for 15-20 minutes until the internal temperature reaches 130°F for medium-rare.
- Allow the lamb to rest for 10 minutes before carving.
Nutrition
Calories: 619kcal | Carbohydrates: 5g | Protein: 23g | Fat: 56g | Saturated Fat: 22g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 25g | Cholesterol: 105mg | Sodium: 137mg | Potassium: 449mg | Fiber: 2g | Sugar: 1g | Vitamin A: 599IU | Vitamin C: 8mg | Calcium: 49mg | Iron: 3mg