Lavender Pistachio Crusted Rack of Lamb

This pistachio-crusted rack of lamb leans into bold, aromatic flavors with a crunchy nut-and-herb coating. Roasted pistachios, lemon zest, and a touch of dried lavender form a fragrant crust over Dijon-garlic rubbed chops. Roasted to a juicy pink center and finished with a light brush of honey, it delivers a buttery, nutty bite with a subtle floral edge.

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Here’s Why This Rack of Lamb Recipe Works

Great texture: A blend of panko and pistachios toasts as the lamb roasts, forming a cohesive, golden crust that holds beautifully.

Refined floral balance: A hint of dried lavender adds gentle aroma and depth, complementing the richness of the lamb without overwhelming it.

Dijon foundation: A mixture of mustard and garlic creates a flavorful base that helps the crust adhere while adding subtle tang.

Consistent results: A brief sear followed by controlled roasting ensures an even medium-rare finish when monitored with a thermometer.

This was our 54th-anniversary dinner and I served this succulent, lavender pistachio-crusted rack of lamb with our Ricotta Mashed Potatoes, roasted veggies and a crisp green salad. 

It was finished off with a dessert of warm Peach Crisp and vanilla ice cream.   ❤️

For more lamb recipes, my Greek lamb shanks and butterflied leg of lamb are also worth trying.

Pistachio Crusted Rack of Lamb

This pistachio-crusted rack of lamb delivers bold flavor with very little fuss, turning a simple cut into a centerpiece. The nutty, aromatic crust adds texture and character, while the lamb stays tender and juicy in the oven. It’s an easy way to serve something that feels genuinely special without overcomplicating dinner.

Try my garlic rosemary rack of lamb next.

Prep Time: 30 minutes mins

Cook Time: 18 minutes mins

Additional Time: 10 minutes mins

Total Time: 58 minutes mins

5 from 3 votes

Lavender Pistachio Crusted Rack of Lamb

By Pat Nyswonger

This elegant Lavender Pistachio Crusted Rack of Lamb is a special treat that calls for a special event dinner. It is a perfect choice for those holiday dinners or a small, intimate gathering. The crunchy lavender and pistachio crust highlights the succulent, tender flavor of lamb.

If you make this recipe, please leave a star rating and comment.

Servings: 4 Servings

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Ingredients 

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For the Lamb:

• ▢ 1 rack of lamb, with 8-bones, about 1½ pounds
• ▢ ½ teaspoon salt
• ▢ ¼ teaspoon ground black pepper
• ▢ 2 tablespoons olive oil , or vegetable oil

For the Lavender Pistachio Crust:

• ▢ 3 tablespoons Dijon mustard
• ▢ 2 garlic cloves, grated or minced
• ▢ ⅔ cup roasted pistachios, finely chopped
• ▢ 2 tablespoons dried culinary Lavender buds , finely chopped
• ▢ ½ cup Panko bread crumbs
• ▢ 1 tablespoon lemon zest
• ▢ 2 tablespoons olive oil
• ▢ 1 teaspoon honey
• ▢ pinch Salt and pepper

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Instructions 

• Preheat oven to 400°F.  Line a small baking sheet with parchment paper and set aside.
• Score the fat and season the lamb with the salt and pepper.  In a large skillet set over medium-high, heat the oil and add the lamb turning to brown both sides and the ends.  Transfer to a platter and reserve. 

Prepare the coating:

• To a small dish, combine the mustard and garlic together.  Brush a thick layer over the surface and ends of the lamb.  
• In a shallow dish or pie plate, add the pistachios, chopped lavender buds, bread crumbs, zest, oil, honey, salt and pepper, blend with a fork to a crumbly texture. 
• Set the lamb into the plate of crumbs and with your hands press them into the mustard firmly, covering the meaty surface, including both ends.  You will not need all of the crumb mixture.

Roasting the Lamb:

• Place the crumb-coated rack of lamb on the prepared baking sheet, bone side down and transfer to the preheated oven.  Roast for 18 to 20 minutes, or until the internal temperature reaches 125-130°F, for medium-rare.  Add an additional 5-8 minutes or more doneness of medium, 130 to 135°F.
• Remove the lamb from the oven and transfer to a cutting board and cover with foil to keep warm.  Let rest for 10-minutes, before slicing between the bones.
• Place sliced lamb on a serving platter and garnish with sprigs of lavender and sprinkle lightly with fresh lavender petals. 

Notes

Frenching the rack: If the lamb doesn’t have the rib bones exposed, ask your butcher to French it.

Checking doneness: An instant-read thermometer is the most reliable way to gauge temperature.

Roasting times: Cook for 18–20 minutes, or until the lamb reaches 125–130°F for medium-rare. For medium, add 5–8 minutes, or roast to 130–135°F.

Using lavender: Fresh or dried lavender blooms work well in desserts, meat rubs, marinades, and beverages.

 

 

 

Nutrition

Serving: 2Ribs, Calories: 396kcal, Carbohydrates: 23g, Protein: 11g, Fat: 30g, Saturated Fat: 5g, Polyunsaturated Fat: 24g, Cholesterol: 12mg, Sodium: 800mg, Fiber: 4g, Sugar: 8g

Nutrition information is automatically calculated, so should only be used as an approximation.

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