The holidays always call for a little splurging. And lamb just might take the cake for my favourite indulgent and splurge-worthy meat. Especially a rack of lamb. It’s kind of like the Rolls Royce of lamb. Although a luxurious filet of beef is also a winner. Oh decisions, decisions. But since it’s Easter, lamb is the obvious choice.
On today’s menu is an herb & pistachio-crusted rack of lamb. Getting a rack to a perfect medium-rare can be tricky since the outside cooks much faster than the inside. By the time the centre has reached 125°F, medium-rare, you’re left with outer layers that are already overcooked. As a way to help mitigate a large temperature gradient, I find that a crust is a simple, and not to mention delicious, solution. The breadcrumbs and pistachios act as a semi-protective layer, helping the meat cook more evenly. And truth be told, the whole thing is possible to prep, cook, and carve in an hour.
Serve with some fresh spring vegetables and you’ve got yourself one stunning dish that will make you look like a total boss in the kitchen!
Happy Easter, friends!
- 2 frenched rack of lambs
- 1 cup breadcrumbs
- ¼ cup ground pistachios
- ¼ cup parsley, roughly chopped
- 4 tbsp Dijon mustard
- 3 tsp fresh rosemary, finely chopped
- ¼ tsp salt
- 1 tbsp olive oil
- Salt and pepper
- In a blender, combine breadcrumbs, pistachios, parsley, rosemary and ¼ tsp salt. Blend until the herbs have been finely chopped.
- Preheat oven to 400°F. Trim excess fat from the racks of lamb. Season meat with salt and pepper and let stand for 10 minutes.
- In an ovenproof pan, heat olive oil over medium-high heat. Sear all sides of the racks until browned. Transfer to a plate and liberally brush Dijon mustard over the meat. Press breadcrumb mixture evenly over the mustard.
- Transfer lamb back to the pan and roast in the oven until the internal temperature reaches 125°F (for medium-rare), about 20 minutes. Let rest for 10 minutes before carving.