Lamb has quickly become one of my favorite proteins to grill. After a recent successful recipe, I wanted to fire up the grill again, this time with a pistachio-crusted rack of lamb. This cut is tender and lean, with rich, natural flavor that a light crust only enhances. It makes a beautiful centerpiece for holidays, dinner parties, or any special meal.
If you prefer a more herby option, try my fresh and minty rack of lamb recipe for a bright, mint chimichurri accompaniment — tender, juicy, and perfect for entertaining.
Table of Contents
- How to properly prep a rack of lamb
- What goes in the perfect pistachio crust?
- Pistachio Crusted Rack of Lamb Recipe
How to properly prep a rack of lamb
Begin by Frenching the rack if it still has excess fat and meat covering the bones. Frenching simply means cleaning the rib bones for a tidy, elegant presentation. Use a sharp trimming knife to slide down the side of each rib toward the loin, then cut across to free the bone and repeat for each rib. When the bones are exposed, trim any excess fat from the front of the ribs and the loin.
Dad’s Seasonings
Essential grill seasonings to enhance your meat without overpowering it.
What goes in the perfect pistachio crust?
Lamb has a bold natural flavor, so the goal is a light, complementary crust. Start by brushing a thin layer of Dijon mustard over the loin—this acts as a binder for the crust and adds a subtle tang.
Chop fresh herbs—rosemary and parsley—and mince garlic. Place shelled pistachios in a resealable bag and crush them to a coarse texture, then combine the pistachios with the chopped herbs and garlic. Finish the mix with freshly cracked black pepper to add another dimension of flavor. The aroma is incredible when all the elements come together.
Spread the pistachio-herb mixture on a tray and roll the rack of lamb in it, pressing gently to coat all the meaty surfaces evenly.
How to grill the perfect rack of lamb
Preheat your grill to about 450°F (232°C). Start by searing the crusted rack over direct heat to develop a golden, flavorful exterior. After searing, move the rack to indirect heat and continue cooking until the internal temperature reaches 125°F (52°C) for medium-rare. Use an instant-read thermometer for accuracy.
Remove the lamb from the grill and let it rest for 10 minutes so the juices redistribute. Slice into individual lollipops and serve immediately for an impressive, delicious presentation.
Printer Friendly Recipe:
Pistachio Crusted Rack of Lamb
Maciek Zurawski
10 minutes
17 minutes
4 People
Ingredients
Lamb Ingredients
- 2 lbs Rack of lamb
- 1 tbsp Dijon mustard
- 2 Garlic cloves, minced
- 1 tsp Freshly cracked pepper
- 1 tsp Rosemary, chopped
- 1/2 cup Chopped parsley
- 1 cup Shelled pistachios, crushed
Instructions
Grilling Rack of Lamb
- French and trim the rack: slide a trimming knife along the side of each rib toward the loin, cut across to free the bone, and remove excess fat.
- Chop rosemary, parsley, and mince the garlic.
- Crush the pistachios to a coarse texture and combine them with the herbs and garlic in a bowl or bag.
- Season with freshly cracked pepper and spread the mixture on a tray.
- Brush the loin with Dijon mustard, then press the pistachio-herb mixture onto the meaty sides, covering evenly.
- Preheat the grill to 450°F (232°C). Sear the rack over direct heat, then move to indirect heat until the internal temperature reaches 125°F (52°C) for medium-rare.
- Remove from the grill and let rest 10 minutes before slicing into individual chops.
Nutrition
Carbohydrates: 1 g |
Protein: 24 g |
Fat: 57 g |
Saturated Fat: 25 g |
Cholesterol: 126 mg |
Sodium: 716 mg
Be sure to explore the Recipes page for more tasty ideas and inspiration.