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.

Prep Time30

Cook Time18

Additional Time10

Total Time58

Course: Main Dish

Cuisine: American

Keyword: pistachio crusted rack of lamb

Servings: Servings

Ingredients

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

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