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.
A rack of lamb is an impressive entrée as a main entree for entertaining. This is a simple preparation that will make you look like a gourmet chef!
Cooking with lavender usually brings to mind sweet desserts of pretty cookies like our Lavender Madeleine tea cakes. Or our show-off desserts of Lavender Panna Cotta with Lemon Syrup and Lacy Lavender Cream Horns.
Cooking with Lavender – Fresh or Dried
When purchasing lavender to use in recipes, look for culinary lavender. The essential oil is the flavoring agent of the lavender bloom and found only in the buds. But don’t neglect using the blooms as they add an elegant touch scattered on the finished dish as a garnish.
- Culinary lavender is specifically grown and sold as a food crop.
- Ornamental lavender is grown commercially for nurseries, floral shops and crafts. These plants are usually treated with pesticides and chemicals and not recommended for cooking.
How to make Lavender Pistachio Crusted Rack of Lamb:
- We are using an Australian rack of lamb previously trimmed and Frenched.
- Season the lamb with salt and pepper, then sear it in a hot skillet with a little oil until nicely browned. Transfer it to a plate and reserve while making the crust.
- Mix the Dijon mustard and garlic are together in a small dish and brush over the top and ends of the meaty part of the lamb.
- In a shallow dish the add the pistachios, chopped lavender buds, bread crumbs, zest, oil, honey, salt and pepper and together.
- Set the lamb into the plate of crumbs and with your hands press them into the mustard firmly. Pack the crumbs into the meaty surface, including both ends.
- Place the crumb-coated rack of lamb on a parchment-lined baking sheet, bone side down and transfer to the preheated oven. Roast for 18-20 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 cover with foil to keep warm. Let rest for 10-minutes, before slicing between the bones.
What to serve with this Lavender Pistachio Crusted Rack of Lamb:
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. And….Don cracked open a bottle of his home-crafted 2014 Barbera wine! It was finished off with a dessert of warm Peach Crisp and vanilla ice cream. ❤️
SOME OTHER RECIPES WE ARE SURE YOU WILL LOVE:
- Garlic Rosemary Roasted Rack of Lamb : Garlic Rosemary Roasted Rack of Lamb elevates this dinner from ‘special’ to extra-special’. We have simply made a paste of olive oil, chopped garlic, fresh rosemary, salt and pepper. The mixture was slathered on top of the lamb and roasted in a hot oven.
- Braised Herb Lamb Shanks :Braising the lamb shanks produce succulent, fall-off-the-bone tender meat that is bursting with flavor from the herb blend, wine and beef broth.
- Slow-Roasted Lamb Shoulder and Root Vegetables: Slow-Roasted Lamb Shoulder with Root Vegetables is a classic Irish feast. The lamb shoulder is moist and tender after a long, slow roasting and the vegetables are cooked to perfection. Serve with a sauce made from the intensely flavorful pan juices
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For the Lamb:
- 1 rack of lamb with 8-bones, about 1-1/2 pounds
- 1/2 teaspoon table salt
- 1/4 teaspoon ground black pepper
- 2 tablespoons olive oil or vegetable oil
For the Lavender Pistachio Crust:
- 3 tablespoons Dijon mustard
- 2 cloves garlic, grated or minced
- 2/3 cup finely chopped roasted pistachios
- 2 tablespoons dried culinary Lavender buds, finely chopped
- 1/2 cup Panko bread crumbs
- 1 tablespoon lemon zest
- 2 tablespoons olive oil
- 1 teaspoons lavender honey or regular honey
- pinch of salt and fresh ground black pepper
- 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.
- If the rack of lamb does not have the rib bones exposed, ask your butcher to French it for you.
- It is not necessary to toast the pistachios before adding to the crust mixture as they will toast up nicely while the lamb roasts.
- An instant-read meat thermometer is recommended for accurate doneness.
- Roast the lamb 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.
- Use lavender blooms fresh or dried in desserts, meat rubs, marinades and beverage.
- If you are harvesting lavender blooms for cooking, choose fresh ones that are fully opened
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Serving Size2 Ribs
Amount Per Serving Calories 396 Total Fat 30g Saturated Fat 5g Trans Fat 0g Unsaturated Fat 24g Cholesterol 12mg Sodium 800mg Carbohydrates 23g Net Carbohydrates 0g Fiber 4g Sugar 8g Sugar Alcohols 0g Protein 11g