Tasty seared then oven roasted lamb topped with a mustard and pistachio crust! A winning combination of flavors and textures that make this recipe stand out from other roasted lamb recipes. This achievable recipe delivers restaurant style taste with little effort. Serve it for Easter or any time you crave a rack of lamb dinner.

Why sear the lamb before baking it?

Searing the rack of lamb on a hot pan will seal the juices and prevent the lamb from drying when you bake it in the oven. Searing meat is an essential step if you want to make the most flavorful roasts, steaks, chops, lamb, and more. When you sear meat, you caramelize the natural sugars in the meat and brown the proteins, forming a rich brown crust on the surface of the meat that amplifies the savory flavor of the finished dish. It is an added step that you don’t want to skip in this recipe!

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Pistachios and Mustard- a winning combo

The crunch of the crushed pistachios and the smooth slightly spicy flavor of the mustard is a winning combination when paired with the lamb. Pistachios generally have a very mild flavor that can be a little sweet. This adds a sweet kick and balances the taste of the mustard. For this recipe I recommend a quality dijon mustard. Dijon mustard has a tangy, sharp, and strong flavor with a bit of spice adding another depth of flavor to this delicious recipe.

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How the pistachios, mustard and lamb come together…

After the lamb is seared, rub it generously with mustard and gently press the chopped pistachios to form a nice crust. This also adds another protective layer as the meat cooks. The goal is to achieve a nice crust on the exterior and perfect cooked meat on the interior. Yummm!

Roasted leg of lamb on a plate sitting on a wooden board with pistachios as decoration

Don’t forget the BREAD!!

Oven Roasted Potatoes (Italian Style)

The creator of this delicious recipe

This recipe is inspired by my dad. He is the passionate meat wizard in our family. It is safe to say he loves meat and potatoes as much as my Idaho born husband. He first made this recipe years ago and it is a family favorite. I’ve made this recipe for countless guests and it is always appreciated and praised. I am sure it will please you and yours as well. Make with love and…

final dish with roasted rack of lamb, salad, and potatoes on a plate

Mangia! Mangia! (Eat!)

Made with Amore,

Elena

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one piece of lamb on a plate with pistachios
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PISTACHIO ROASTED PACK OF LAMB ON A PLATE

Oven Roasted Rack of Lamb Recipe Pistachio Crusted

  • Author: Elena
  • Prep Time: 30 min
  • Cook Time: 20 min
  • Total Time: 60 minutes
  • Yield: 4 servings 1x
  • Category: Savory
  • Method: Italian/ French/ American
  • Cuisine: Italian/ French/ American

Description

Tasty seared then oven roasted lamb topped with a mustard and pistachio crust! A winning combination of flavors and textures that make this recipe stand out from other roasted lamb recipes. This achievable recipe delivers restaurant style taste with little effort. Serve it for Easter or any time you crave a rack of lamb dinner. 


Ingredients

Scale
  • 1.5 lbs rack of lamb
  • 1 Tablespoon olive oil
  • 1 Cup salted crushed and pistachios (without shell)
  • 45 Tablespoons Dijon Mustard
  • Salt and Pepper to taste

Instructions

  1.  Heat oven to 450 degrees F. Line a baking dish or baking sheet with tinfoil.
  2. Prepare rack of lamb by trimming the excess fat that surrounds the sides. Pat dry, cover with plastic wrap, leave room temperature for 30 minutes.
  3.  Heat a large frying pan on medium- high heat. Add olive oil. Unwrap the lamb and season with salt and pepper. Sear in hot pan (about 3-5 minutes per side of exposed meat). Sear until nice brown color on all sides.
  4.  Let cool (about 20 minutes). Once cooled rub with mustard (use hands). Press pistachios on top of mustard to form a nice even layer.
  5.  Place rack on prepared baking dish and cook for about 20-25 minutes (medium cook) until the internal temperature of the meat reaches 135 degrees F. Cover the rack of lamb with tinfoil if the pistachios start to brown too much.
  6. Let rest about 10-15 minutes before cutting meat

Keywords: lamb, roast lamb, rack of lamb, pistachios, mustard, dinner recipe, oven roasted meat, main dish, meat,