Serves 8
45 min
Pistachio & Cumin Crusted Rack of Lamb
Recipe GLPR2ca8a7e7272c08
Elegant lamb racks coated with a savory crust of roasted pistachios and cumin, finished with a warm spice note from harissa. The meat is brushed with Dijon mustard before crusting, creating a caramelized, nutty exterior while the interior stays tender and juicy. Perfect for a sophisticated main course.
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Ingredients
¾ cup fine, dry breadcrumbs
½ cup roasted, unsalted pistachios
1 tablespoon ground cumin
4 lamb rib roasts (4 ribs each, trimmed)
¼ cup Dijon mustard
½ teaspoon harissa paste
salt
ground black pepper
¼ cup olive oil
Directions
Preheat oven to 400°F (200°C). Pat the lamb racks dry with paper towels and season all sides generously with salt and pepper.
In a food processor, pulse the pistachios until finely chopped but not powdery. Transfer to a shallow bowl and mix with the breadcrumbs, ground cumin, and another pinch of salt and pepper.
In a small bowl, combine the Dijon mustard with the harissa paste until smooth and well blended.
Heat the olive oil in a large oven-safe skillet over medium-high heat. Once shimmering, sear the lamb racks, meat-side down, for 2–3 minutes until browned. Flip and sear the bone side for another 1–2 minutes. Remove from heat and let cool briefly.
Brush the mustard-harissa mixture generously over the meat side of each cooled lamb rack, coating evenly.
Press the pistachio-breadcrumb mixture firmly onto the mustard coating, patting gently so the crust adheres well.
Transfer the skillet to the preheated oven and roast for 12–15 minutes, until the internal temperature reaches 145°F (63°C) for medium-rare, or 160°F (71°C) for medium.
Remove from the oven and let rest for 5 minutes before serving. Serve warm with your choice of sides.
