If you’re looking to make a statement with your holiday feast, this Roasted Rack of Lamb with a crunchy pistachio crust is a true showstopper. Perfect for Christmas or any festive gathering, this dish combines tender, juicy lamb with a beautiful crust of finely chopped pistachios, garlic, and rosemary, creating an unforgettable centerpiece that’s both elegant and delicious. The aroma of rosemary mingling with the rich, nutty crust as it roasts in the oven will have everyone gathered around, eagerly awaiting the first slice.

This lamb dish isn’t just about looks—it’s packed with flavor, from the savory Dijon mustard that holds the crust together to the finishing touch of powdered pistachios for added color and presentation. Each bite is a perfect blend of textures, with the tender meat contrasting the golden, nutty crust. Paired with other seasonal sides, this Roasted Rack of Lamb is sure to become a favorite, setting the tone for a memorable holiday meal that will impress family and friends alike.

Preparation:

• Preheat your oven to 200°C.
• In a bowl, combine the finely chopped pistachios, minced garlic, Dijon mustard, olive oil, and fresh rosemary. Mix well until you achieve a paste-like consistency.
• Generously season the racks of lamb with salt and freshly ground black pepper.
• Evenly press the pistachio mixture onto the meaty side of each rack of lamb, gently pressing to ensure it adheres.
• Heat a large, oven-safe skillet over medium-high heat. Add a small amount of olive oil to coat the pan. Sear the racks of lamb, meaty side down, for 3-4 minutes, or until nicely browned.
• Transfer the skillet with the seared lamb to the preheated oven. Roast for 20-25 minutes, or until the lamb reaches medium-rare doneness.
• Remove the lamb from the oven and allow it to rest for 5-10 minutes before slicing into chops.
• For added color, sprinkle powdered pistachios over the meaty side of the lamb.
• Slice the racks of lamb into individual chops, arrange them on a serving platter, and serve.
• Enjoy!