Irresistible Rosemary Garlic and Pistachio Crusted Rack of Lamb Bliss

Experience gourmet dining with this Irresistible Rosemary Garlic and Pistachio Crusted Rack of Lamb, featuring rich flavors and an elegant presentation.

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Course: Dinner

Cuisine: Gourmet

Keyword: crusted, Dinner, Garlic, lamb, Pistachio, Rosemary

Prep Time: 30

Cook Time: 20

Resting Time: 15

Total Time: 1 5

Servings: servings

Calories: 400kcal

Equipment

cast-iron pan
Food processor
meat thermometer

Ingredients

For the Lamb

2 large racks racks of lamb Look for frenched cuts to ensure a refined presentation.
1 tsp Himalayan pink salt Enhances flavor without overpowering the lamb’s natural taste.
1 tsp freshly ground black pepper Use freshly ground for the best flavor and warmth.
1.5 tbsp olive oil Richness for searing and binding the crust; can substitute with other oils.

For the Glaze

0.5 cup pomegranate molasses Adds a sweet, tangy depth; honey or balsamic reduction can be alternatives.

For the Crust

1 cup shelled pistachios Offers a delightful crunch and nuttiness; walnuts or almonds work great as substitutes.
0.5 cup Panko breadcrumbs Adds texture; regular breadcrumbs can suffice in a pinch.
0.25 cup chopped parsley Freshness and color boost; prefer using fresh herbs.
2 tsp dried thyme leaves Earthy notes that complement lamb beautifully; fresh herbs can enhance flavor.
1 tsp chopped rosemary Earthy notes that complement lamb beautifully; fresh herbs can enhance flavor.
2 cloves roughly chopped garlic Infuses the dish with savory richness and aroma.
1 tbsp olive oil Used in the crust mixture.

Instructions

Preparation Steps

Preheat your oven to 425°F (220°C).
Slice each rack of lamb in half and season generously with Himalayan pink salt and freshly ground black pepper.
Heat 1.5 tablespoons of olive oil in a cast-iron pan over medium-high heat and sear the lamb fat side down for 4-5 minutes.
Transfer the lamb to the oven, placing it fat side down, and roast for about 8 minutes.
In a food processor, blend together the shelled pistachios, Panko breadcrumbs, chopped parsley, dried thyme, chopped rosemary, roughly chopped garlic, and 1 tablespoon of olive oil until fine crumbs.
Remove the lamb from the oven and brush it with pomegranate molasses before pressing the pistachio crust firmly on top.
Return the crusted lamb to the oven and roast for an additional 5-8 minutes until the internal temperature reaches 135°F.
Let the lamb rest under foil for about 15 minutes before slicing.

Notes

Serve with a drizzle of extra pomegranate molasses or a sprinkle of fresh herbs for added flair.

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