pistachio crusted lamb rack
To celebrate our award as “World’s Best Meat Book 2025” at the Gourmand World Cookbook Awards, enjoy the full recipe below from page 158!
PISTACHIO CRUSTED LAMB RACK with a nutty dijon parmesan crust
A surefire way to impress your top friends and family. There’s just something about crusting a lamb rack with a nutty cheese layer that makes it so luxurious. The pistachio mixture is superbly easy to make with a handy food processor. Reserve making this for only your favourite people, as they may fall in love with your cooking skills!
Prep time: 20 minutes | Serves: 2-3 (2-3 chops per person) | Cook time: 40 minutes
INGREDIENTS
MEAT
1 rack of lamb, chine bone and cap removed, bones frenched (see notes)
EQUIPMENT
Probe thermometer
Instant read thermometer
Roasting tin with a rack, lined with foil
PANTRY
70g (1⁄2 cup) pistachios
30g (1⁄2 cup) panko breadcrumbs 15g parmesan, freshly grated
1 tsp salt
1⁄2 tsp black pepper
1 tbsp Dijon mustard
METHOD
Preheat the oven to 160°c. Heat up a sauté pan on a medium-high heat on the hob. Blitz together the pistachios, breadcrumbs and parmesan in a food processor, or bash the pistachios in a sealable food-safe bag before mixing with the breadcrumbs and cheese. Season the lamb rack with the salt and pepper and sear on all sides, using tongs or grabbing onto rack bones to turn. Once the meat is browned on all sides (we’re just looking to seal the meat here, not cook it), transfer it to a plate and brush with Dijon mustard. Spoon the breadcrumb mixture onto the rack and pack it onto the rack with your fingers (see notes). Alternatively, you can spread the mixture on a large plate and lay the rack on top, but don’t forget to bread the sides of the rack, too. Then, insert your probe thermometer evenly through the centre of the loin and transfer the meat onto the rack of the roasting tin. Roast in the oven until the internal temperature reaches about 52°c (for medium rare), allowing for carryover cooking while resting. Serve with Truffle Potato Gratin.
NOTES
When ordering a lamb rack from the butchers, it’s important to get the chine bone removed (the tough bone from the spine) to enable easy slicing through the chops. Sharpen your knife before attempting to cut into the rack so the chops are nice and cleanly sliced! Crusting a rack of lamb with a cheesy pistachio crumb just makes lamb look like it's from a fine dining restaurant! Option to also lay the crumb mixture on a flat tray and lay the rack on top to pack the crust onto the fat cap.
Here’s a video of how to make it:
Photos by John Magdalinos - Apertura Project.
