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Close-up view of two lamb ribs, veggies, napkin and salad in background

Lavender Pistachio Crusted Rack of Lamb

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.
5 from 3 votes
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Prep Time: 30 minutes
Cook Time: 18 minutes
Additional Time: 10 minutes
Total Time: 58 minutes
Servings: 4 Servings
Calories: 396kcal
Author: Pat Nyswonger

Ingredients

For the Lamb:

  • 1 rack of lamb with 8-bones about 1-1/2 pounds
  • ½ teaspoon table salt
  • ¼ 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
  • ⅔ cup finely chopped roasted pistachios
  • 2 tablespoons dried culinary Lavender buds finely chopped
  • ½ 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

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

  • 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

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