Rack of Lamb with Pistachio Crust
August’s birthday cupcakes yesterday were a great finale to a wonderful day, but they were really more of an encore after a masterful dinner. Zach was determined to make her favorite food, lamb, but in a special way fit for a celebration.
1 rack of lamb with 4 bones
1/4 cup of bread crumbs
1/4 cup of roasted, salted, and finely chopped pistachios (by “finely” we mean not coarse, but definitely not powder, either)
3 tbs. of extra virgin olive oil
2 tsp. of herbs de Provence
1 tbs. of truffled honey dijon mustard
1 tsp. of canola oil
Salt and pepper to taste
Preheat oven to 400 degrees F. Trim away any excess fat from the rack, especially from areas closer to the bone. Season all sides of the rack with salt and pepper, and sprinkle the herbs de Provence over the top. Pat the seasoning so that it sticks to the meat.
Heat the canola oil in a large saute pan over medium-high heat. Sear the top and bottom of the rack for 2 minutes on each side. The wide side needs 1 minute of searing; hold it up with tongs.
Transfer the rack to a plate. Mix together the bread crumbs, pistachios, and olive oil. Smear the top side of the rack with mustard, then liberally apply and pat the bread crumb mix over the mustard. Move to a sheet pan with a rack, and roast for 20 minutes (rare) to 24 minutes (medium). NEVER serve lamb well done. Let rest for 10 minutes before serving.