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Pistachio-Crusted Rack of Lamb
Source: dLife

A simply elegant mustard, pistachio and fresh herb encrusted rack of lamb.

Prep Time: 20 minutes
Cook Time: 40 minutes
Difficulty: Intermediate

Nutrition Facts

Makes 8 servings
Amount Per Serving
Calories 325.4
Total Carbs 8.2 g
Dietary Fiber 0.9 g
Sugars 1.0 g
Total Fat 13.1 g
Saturated Fat 4.0 g
Unsaturated Fat 1.8 g
Potassium 625.4 mg
Protein 41.1 g
Sodium 523.0 mg
Dietary Exchanges
1/2 Fat , 5 Meat , 1/2 Starch , 1/2 Lean Meat
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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3 piece  Bread, white, soft, slice
0.3333 cup  Nuts, pistachio, dry roasted, unsalted
1 1/4 tsp  grated lemon rind
2 1/2 tbsp  chopped parsley
0 1/4 cup  fresh lemon juice
0 3/4 tsp  salt
0 1/4 cup  fresh chives
0 1/4 g  fresh mint
2 1/2 tbsp  dijon mustard
2 each  medium garlic cloves
3 lb  Lamb, average of all cuts, lean, raw, choice, 1/4" trim
1 each  cooking spray
1 oz  fresh mint
  1. Preheat oven to 425°F.
  2. Crumble bread in food processor or blender until coarse crumbs are formed to make about 1-1/4 cups.
  3. In medium mixing bowl, mix bread crumbs, nuts, lemon rind, parsley, lemon juice, and 1/2 teaspoon salt.
  4. In separate bowl, mix chives, mint, garlic, and mustard.
  5. Season lamb with 1/4 teaspoon salt.
  6. Coat skillet with cooking spray, heat over medium-high heat. Place lamb in skillet and cook 2 minutes per side.
  7. Spread half of mustard mixture over meat side of rack.
  8. Lightly pat down half breadcrumb mixture on top of mustard.
  9. Coat baking sheet with cooking spray. Place lamb, meat side up, and bake 35 minutes or until a meat thermometer reads at least 140°F.
  10. Let lamb rest 10 minutes before slicing. Top with mint sprigs.

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