Pistachio-Crusted Rack of Lamb with Mint is a wildly delicious blend of flavors that will totally wow your guests! Using Aussie lamb, this is a gorgeous dish for any spring occasion, it would be the star at Easter!
I’m grateful to True Aussie Beef and Lamb for sponsoring this post. I only write about and cook with brands I believe in. To find out where to buy Aussie Lamb near you visit True Aussie Beef and Lamb.
I was especially excited about serving this Pistachio-Crusted Aussie Rack of Lamb at the event I recently hosted and catered for True Aussie Beef and Lamb.
It presented so beautifully and the combination of flavors was out of this world.
It seems mint and lamb have always been served together. We usually see mint jelly with lamb, and that’s how my mom always served it. 🙂
In this recipe, I’ve made a pesto with fresh mint, pistachios, Parmesan and olive oil. It forms a lovely crust and eliminates any need for a sauce.
Ingredient Notes
- racks of lamb - I used Aussie lamb, of course - choose any lamb you'd like. The meat should be rosy-pink. To save time, buy racks that are already "frenched." (More on this below.)
- shelled pistachios - The nuts will be briefly roasted before they're blended with the mint and other ingredients. Ideally they should be unsalted. (If they are pre-salted, you'll just use less salt to taste.)
- fresh mint - Always choose perky, deep green bunches of fresh herbs.
- Parmesan cheese - If possible use Parmigiano-Reggiano. The cheese adds a scrumptious, complex savory flavor that's nutty and buttery.
- extra virgin olive oil - One of the brands I love is GarcÃa de la Cruz. Use the one you love.
How to Make it
This Crusted Rack of Lamb with mint is so impressive, and it's easy to make! There just are 4 steps . . .
- Make the Pistachio-Mint Pesto. Blend all of the pesto ingredients together in a food processor.
- Sear. Season the racks of lamb with salt and pepper, and place them in a very hot pan with olive oil, for just a couple of minutes, to brown the surface.
- Assemble. The pesto is spread onto the racks of lamb.
- Roast. The pesto-coated racks are roasted until their internal temperature is about 130°F.
(Full, detailed instructions are in the recipe card below.)
Why is mint traditionally served with lamb?
There’s not a solid answer for this — but, this theory makes the most sense to me . . .
In medieval times, when local and seasonal eating was the norm, whatever herbs, fruits or vegetables happened to be ripe on the farm when certain meats were available, is what would be eaten together.
It just so happened that mint was available when lamb was being served, and our taste buds became accustomed to these flavors together.
And why not? It’s delicious!
What is a Frenched rack of lamb?
First, a rack of lamb is a section of ribs, usually eight chops, in one piece.
A Frenched rack of lamb is one that's had the meat, fat and membranes that connect the individual rib bones, removed. This gives it a clean look for an elegant presentation.
It’s easy to learn to do this at home, but you can also find packaged Aussie lamb racks in stores that have already been Frenched.
photo credit: Merry Graham / amerryrecipe.com
Australian Lamb
Just as I said when I made Asparagus Aussie Lamb Crostini, Aussie Lamb is incredible - the quality and flavor is exceptional.
The wide open spaces in Australia allow producers to have a natural approach to ranching that enables animals to roam freely and without stress. Since the lamb is free-range and feeds on abundant pasturelands, its flavor is mild and it's naturally lean and tender.
Aussie Lamb is a totally pure product of its environment, free of artificial additives and hormone growth promotants. It's a healthy choice because it's lean, high in protein, and naturally contains thirteen essential nutrients, including Iron, Zinc, Omega-3 and B vitamins.
photo credit:Merry Graham / amerryrecipe.com
Serving Suggestions
Here are a few delicious Ideas...
- Rosemary Potatoes Confit
- Fried Lemon Caesar Salad
- Mashed Okinawan Sweet Potatoes
- Asparagus Parmesan Salad with Pickled Shallots
This would be a gorgeous centerpiece for any spring occasion and would be especially lovely for Easter Sunday.
More Must-Try Recipes with Lamb
I hope you love this recipe as much as my family and I do!
Pistachio-Crusted Rack of Lamb Recipe
Equipment
Ingredients
- 2 cups packed mint leaves (about 3 bunches), washed and dried
- â…“ cup Parmesan cheese, grated
- â…“ cup pistachios, toasted (see notes)
- 3 tablespoons extra virgin olive oil, plus some for the pan
- 2 Aussie racks of lamb, trimmed and Frenched
- salt, pepper and sugar to taste
Instructions
- Preheat the oven to 375°F.
- Make the pistachio-mint crust. In a food processor, with the blade attachment, make the pesto by blending the mint with the Parmesan, and toasted pistachios. Then gradually blend in the olive oil. Season to taste with salt, pepper and sugar. (Here's How to Season to Taste.) Set aside.
- Sear the rack of lamb. Coat a large sauté pan with olive oil and place it over high heat. Season the lamb racks generously with salt and pepper and sear in the pan once it’s hot. You should hear a sizzling sound when the meat hits the pan — if you don’t hear a sizzle, wait for it until the pan is hot enough! Brown both sides of each rack, about 1 minute per side.
- Assemble with crust. Divide the pesto among the two racks of lamb, and use a small off-set spatula to spread it evenly.
- Roast. Place crumpled foil in the middle of a roasting pan large enough to comfortably hold the racks. Add the racks, with the bones up, leaning on the foil. Roast them until rare to medium rare. Use a meat thermometer to check them; the internal temperature should be 125°F to 130°F, about 25 minutes.
- Rest and serve. Allow the racks to rest for at least 10 minutes and then slice into chops. Do this by holding the rack with the bones pointing up. Then slide the knife between each chop, resting the blade against the bone, and serve.
NOTES
NUTRITION
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Chef Mimi
I could never handle the gross green jelly, although my mother never served it. I guess it’s definitely not a French thing! But I love that you included mint in this pesto. And those photos!!! Happy Easter!
Liz
We had ham last weekend, so will be making rack of lamb for Easter! My parents always had a jar of mint jelly on the table when lamb was for dinner. Thanks for the great recipe and fun memories!
valentina
Hi Liz. I grew up with the mint jelly and lamb too. I LOVED it and hadn't thought about that delicious food memory in a very long time. So thank you for that. 🙂 ~Valentina
kathryninthekitchen
My sister's partner is a sheep farmer, although in a different state so I am unable to enjoy their product. None the less we eat a lot of lamb, as do most Australians. It can get a little expensive out of season but still it remains a favourite.
My Nanna used to make mint sauce with her roast lamb.... simply mint, a little sugar beaten to a paste in a mortar to which she added malt vinegar....mmmmm.
I very much like the sound of the crust using pistachio
valentina
I love the sound of your Nanna's mint sauce. Simple and delicious. Thanks for visiting my recipes, as always. 🙂 ~Valentina
Nancy Buchanan
I am still dreaming about these lamb chops Valentina - seriously one of the MOST DELICIOUS things I have ever eaten! We've got some friends coming over for dinner in a few weeks and guess what is on the menu? These chops! My advice to anyone reading this comment - make these chops ASAP - they are amazing!!!
valentina
Nancy, thank you so very much! I really appreciate it, and even more, I'm so happy you enjoyed them. 🙂 I hope your guests love them, too.
James
This looks amazing! I know these flavors will just work so well with lamb.
valentina
Many thanks, James! Enjoy.
Jeff
This sounds so good, I can't believe I've never heard of pistachio and mint together, but it sounds like such an obviously fantastic flavor combination to pair with lamb. I adore pistachios! And I haven't had lamb in forever. This would've been great for Easter, obviously, but I'd have it any time.
valentina
It's a great combination, Jeff. I hope you try it. Thanks so much for checking it out!
Karen (Back Road Journal)
Your pistachio pesto sounds perfect with your lamb...of course, I would still have to put mint jelly on the table for my husband. 🙂
valentina
Ha! I love mint jelly, too. 🙂 Since my mom always served it with lamb, I will always associate the two and love it. Thanks for visiting and enjoy!
2pots2cook
Oh dear, mint on my balcony, local butcher across; who would search for anything better than your suggestion, although Easter gone but never too late for good food 🙂 🙂 Thank you so much !!!
valentina
This one is good any day! Especially during springtime! Lucky you to have your own fresh mint and a good butcher nearby. 🙂 Enjoy and thank you1