Pistachio-Crusted Rack of Lamb


1 cup raw pistachios, shelled

1 tablespoon peppercorns

1 teaspoon dried thyme

2 tablespoons sesame seeds

2 tablespoons olive oil

1/ 2 teaspoon sea salt

Vergin Olive oil

1 large egg, separated

2 tablespoons organic raw honey, plus more for serving

1 rack of lamb, (1.5 Lb.)

Season lamb generously with salt on all sides and set aside at for 30 minutes.

Meanwhile, put pistachios, peppercorns and thyme in a processor, then purée or chop to make a medium fine pieces.

Pour into a bowl then add sesame seeds and olive oil, tossing pistachios to coat.

Whip egg white in a bowl, then fold into pistachio mixture until combined.

Stir egg yolk and honey in a small bowl to make a paste.

Preheat your oven to 425.

Heat a large pan over medium high heat.

Add a drizzle of oil and heat until shimmering.

Place lamb fat side down and sear for 5 minutes.

Flip and cook for an additional 3 minutes, then Set aside to cool for 5 minutes. Brush lamb all over with honey mixture.

Cover fat side of lamb with pistachio mixture, pressing firmly to adhere.

Roast lamb for 35 to 40 minutes, test with an instant-read thermometer and lamb should be 135 degrees.

Tent loosely with foil and let rest for 10 minutes before slicing into chops.

When slicing to reduce cracking of the crust, press on it with your other hand while cutting.

Drizzle with more Honey if you need to cover cracks, then serve. Enjoy!
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