Pistachio & Pecan Crusted Rack of Lamb

One of the meats that I enjoy cooking most is lamb, especially that choice cut–rack of lamb. The series of rib chops are oh so tender.  Cooking a rack is always something special. Initially my intentions were to do a crown roast of lamb with a pecan stuffing in the center. However, I also had some lamb loin chops marinating, and thus just the one rack would suffice. I didn’t get any complaints from my men-folk. I’ll save the crown roast for later this year.

The aroma was awesome! Let it rest for 10 to 12 minutes before cutting

Served with Garlic Pearl Cous Cous and Sauteed Herb Carrots


1 rack of lamb

2 Tbsp canola oil

1/4 cup pistachio nuts

1/4 cup pecan nuts, toasted, finely chopped or processed

1/4 cup Panko bread crumbs, finely chopped or processed

1/2 cup fresh parsley leaves,  finely chopped

2 Tbsp Dijon mustard

2 Tbsp orange zest


I began by preheating the oven to 400 F,  trimmed the rack of some of the fat and membrane, then seasoned it  with a little salt, freshly cracked black pepper, and a pinch or two of Weber Chicago Steak Seasoning.  Gave the rack  a little sear in a moderately hot  skillet with a canola oil. Afterwards, I placed the rack in a baking dish sprayed with Pam,  and  roasted for about 25 minutes.  Ideally lamb should be cooked to medium rare. An instant read thermometer registering a temperature of 130 – 140 is what we’re looking for.

Our lovely rack of lamb. Time to trim the fat a bit

To ensure that the bones don’t burn while roasting, cover them with a little foil. Seared each side for about 2 to 3 minutes

Place  the pistachio and pecan nuts in a food processor to give them a nice chopped blend

Add in the chopped parsley and orange zest

Added the Panko bread crumbs to the chopped nut mixture

Why yes, yes I do have some (time to replenish)

Coat the rack with the Dijon mustard

Add the nut and breadcrumb mixture, cover completely

Gently, but firmly press the nut and breadcrumb mixture on the rack of lamb

Ready for the preheated oven

Place in a baking dish sprayed with Pam ,  and roast for about 25 minutes. Let it rest, remove the foil from the bones, then cut into individual chops. Should slice like butter

And there we have it. The Garlic Pearled Cous Cous was cooked per package instructions. As for the carrots, I simply scrubbed them, and sauteed in a pan with a little olive oil to coat,  added a pinch each of freshly chopped parsley, oregano, and thyme, covered and cooked for about 15 minutes or until fork tender.

Pistachio & Pecan Crusted Rack of Lamb


1 Comment (+add yours?)

  1. ohiocook
    Sep 14, 2013 @ 17:39:12

    Reblogged this on My Meals are on Wheels.


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