Pistachio Crusted Lamb

Pistachio Crusted Lamb Rack with Roasted Vegetables

This pistachio crusted lamb rack is the ultimate way to take your roast lamb game to the next level. The nutty pistachio and fresh herb crust keeps the lamb juicy and tender, while giving it a gorgeous golden crunch on the outside. Paired with roasted seasonal vegetables, a creamy garlic yoghurt sauce, and a vibrant spicy mint oil, it’s a lamb recipe that ticks all the boxes for flavour, texture, and wow factor.

Whether you’re hosting a dinner party or planning a special family meal, this rack of lamb will impress every single time.

INGREDIENTS

For the Lamb:
1 kg rack of lamb
Seasonal vegetables for roasting (such as zucchini and tomato)
Salad greens, to serve
Flatbread, to serve
2 tbsp Dijon mustard

For the Pistachio Crumb:
50 g roasted pistachios
30 g grated parmesan cheese
20 g breadcrumbs
¼ cup fresh rosemary leaves
1 tbsp cumin seeds
1 tbsp lemon zest
Pinch of salt

For the Yoghurt Sauce:
400 g Greek yoghurt
¼ cup olive oil
3 garlic cloves, grated
Juice of 1 lemon
Salt and pepper, to taste

For the Spicy Mint Oil:
130g red chillies, finely chopped
4 garlic cloves, finely chopped
A handful of fresh mint leaves
A handful of fresh parsley leaves
4 tbsp red wine vinegar
1 cup olive oil
Salt and pepper, to taste

METHOD

Combine the chillies, garlic, mint, parsley, vinegar, olive oil, salt, and pepper in a bowl. Mix well and set aside.

In another bowl, stir together the yoghurt, olive oil, garlic, lemon juice, salt, and pepper until smooth. Set aside.

Place the pistachios, parmesan, breadcrumbs, rosemary, cumin seeds, lemon zest, and salt into a food processor. Blend until you have a fine, sand-like texture. Transfer the mixture to a large plate.

Preheat the oven to 200°C. Season the rack of lamb generously with salt and pat dry. Heat a large pan over high heat and sear the lamb on all sides until lightly charred. Allow the lamb to cool for a few minutes. Once cool enough to handle, brush the top with Dijon mustard and press into the pistachio crumble to form a crust.

In the same pan, sear the vegetables until golden on both sides. Remove the pan from the heat.

Place the lamb on top of the vegetables in the pan or a roasting dish. Roast in the oven for 18–25 minutes, depending on your preferred doneness. Rest the lamb for 10 minutes before carving.

Slice the lamb and arrange on a platter with the roasted vegetables. Serve with salad greens, flatbread, yoghurt sauce, and a drizzle of spicy mint oil.