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Pistachio and Parmesan Crusted Rack of Lamb With Mint Chimichurri

The sweet pistachios are crushed with the sharp flavor of parmesan and the earthy piquancy of the herbs. Served with a traditional mint sauce!
1.50 from 2 votes
Prep Time 25 minutes
Cook Time 30 minutes
Course Dinner, Entree
Cuisine American, English
Servings 4

Equipment

  • Food processor or blender

Ingredients
  

Ingredients for pistachio crusted lamb

  • 1 cup shelled pistachios
  • 1/2 cup Parmesan (I used powdered, but grated works just as well!)
  • 1/2 tbsp cayenne pepper (skip this if you don't like spicy flavors)
  • 1 tbsp paprika
  • 1/2 cup fresh parsley
  • 1/2 cup fresh mint
  • 1 sprig fresh rosemary, removed from stem
  • salt/pepper, to taste
  • 1/2 cup truffle oil (or olive oil!)
  • 1/2 cup dijon mustard
  • 2 tbsp olive oil for searing

Ingredients for mint chimichurri

  • 1 small red onion (shallot works too!)
  • 1 clove garlic
  • 1/2 small jalapeno, seeded (skip if you don't like spicy flavors!)
  • 3/4 cup fresh parsley
  • 3/4 cup fresh mint leaves
  • 2 tbsp red wine vinegar
  • 5 tbsp olive oil (I usually free hand this, add more/less as needed)

Instructions
 

Instructions for Pistachio and Parmesan Crusted Rack of Lamb

  • Preheat oven to 450 degrees
  • Combine pistachio, parmesan, cayenne (optional), paprika, parsley, mint, rosemary and salt/pepper in a food processor or blender. Pour truffle oil (or olive oil) over the top and process until a paste forms.
  • Now take your rack of lamb and brush dijon mustard over the meaty parts.
  • Heat olive oil in large skillet. Place lamb in skillet and cook over high heat on each side for about 2 minutes, until the meat begins to change color (color means flavor!). You may have to do this in 2 batches depending on the size of the rack.
  • Remove the lamb from the skillet and let sit about 2 minuets until cool enough to handle. Smear pistachio parmesan paste over both sides of the rack, excluding the bones with no meat on them.
  • Place concave side down (inside of ribs) on a parchment paper lined baking sheet, and bake in the oven for 30 minutes for rare and 35 minutes for medium. (depending on the size of the rack, these times will vary)

Instructions For Mint Chimichurri

  • Combine red onion, garlic, jalapeno (optional), parsley, mint, red wine vinegar and olive oil in food processor. Process until evenly chopped. Place in serving bowl and serve on the side with lamb when done!

Notes

Tips: 
  • Lamb can be a very tough piece of meat.  Make sure you are purchasing it from a good source.  I don't recommend pre-frozen, as this seems to be tougher.  
  • Some recipes call for putting dijon on after searing, however I enjoy the crispy texture that adding the dijon before searing yields.  Improvise to your own taste! 
  • Temp should be 120-130°F for medium-rare.  This will vary greatly depending on the size of your lamb rack and your oven.  Make sure to check with a cooking thermometer frequently! 
  • A great side for this dish is roasted potatoes! 
Keyword chimichurri, crunchy, family meal, herbs, holiday meal, holidays, lamb, lamb chop, Mint, mint chimichurri, Mint sauce, mutton, parmesan, pistacio, presentation, rack of lamb
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