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 García 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
- ⅓ cup Parmesan cheese, grated
- ⅓ 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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Ron
Easter is now past, but that doesn't stop one from having this dish anytime. We can't have most nuts, but pine nuts work. I think I might try this with pine nuts the next time I cook a rack. What do you think Chef Valentina?
valentina
I think it would be delicious, Ron! Enjoy and I hope you had a lovely holiday. 🙂
Dawn - Girl Heart Food
It's been such a while since we've had lamb and this is a DELICIOUS reminder to go and grab some. Heck, wish I could grab some from my screen 😉 That pistachio mint combo is heavenly, my friend! Talk about a flavour bomb. This, some vino and crusty bread and I'm set. Pinned! Happy Easter weekend!!
valentina
Oh yum - now I want the crusty bread and vino! 🙂 Hope you and yours had a lovely Easter. Thanks for stopping by, as always. 🙂
David
I hope it’s okay with you if I make this for Easter Monday! I have a student coming over who requested rack of lamb for her graduation dinner… I was going to make my mom‘s recipe, but I think yours will be quite fun, especially since I have tons of mint in the garden and a lot of pistachios in the fridge (from our visit to Sicily).
valentina
Wow, Sicilian pistachios. I bet they're delicious. And hey, this recipe has no garlic. 😀 I hope you love it!
Marissa
My mouth is literally watering looking at the images of this succulent lamb! That pistachio mint crust is simply spectacular!
valentina
Marissa, thank you! Hope you have a great (& delicious) weekend. 🙂
Kelly | Foodtasia
Valentina, rack of lamb is such a special dish and your pistachio mint crust is brilliant! Such lovely flavors! We get Australian lamb in Dubai and it's excellent. This will be on our table soon, I'm sure the family will go crazy over it!
valentina
Many thanks, Kelly. I'm happy you've tried and like the Australian lamb. 🙂 So yummy! Enjoy and have a great weekend.
David @ Spiced
Wow, this is stunning, Valentina! Seriously some of the best photos you've ever posted! 🙂 I think I know who I'm inviting to Easter dinner this year. Haha! Also, I found that story about mint and lamb super interesting. Who knows if it's true, but it makes logical sense to me! Hope you have a great weekend ahead, my friend!
valentina
Thanks so much, David, for all of the kind words. 🙂 Yes, who knows about the mint and lamb -- another theory, though not as delightful, is that when people ate mutton, they used the mint to help balance it's strong flavor. Whatever the case, I love them together. Wishing you and your family a happy holiday weekend. 🙂
angiesrecipes
What a feast! The lamb rack is perfectly juicy and tender.
valentina
Thanks, Angie. It was. 🙂 Enjoy.
Eha
Happy Easter to all who celebrate from Australia ! No need to praise lamb to us: we know and love and eat - at Easter and all other times we can afford 🙂 ! And, for us, mint is an absolute essential alongside . . . must say I have not put pistachios in the crust but shall try. But, please our lambs are farmed on sheep stations . . . . we know but never use the American word 'ranch' 🙂
valentina
Thank you, Eha. I do love mint with lamb and have ever since my mom used to serve it when I was a kid with the jelly. 🙂 I hope you have a lovely (& delicious) weekend!
sippitysup
Wow, you were one busy girl! GREG
valentina
Indeed. Thanks for checking it out. 🙂
Cathy
I didn't know the history behind mint being served with lamb. Thank you for that info, as I find that so interesting. I LOVED this recipe. The pistachio and mint crust gives this lamb dish such a beautiful flavor and texture.
valentina
I'm so happy you were there to try this one, Cathy. Happy, happy Easter! XO