40 min · Serves 4
Herb-Crusted Pastured Rack of Lamb
A show-stopping pastured rack of lamb with a golden garlic-herb breadcrumb crust — impressive but surprisingly simple.
Special OccasionOvenElegant
All recipes
Pistachio-Crusted Pastured Rack of Lamb
An impressive pastured rack of lamb with a fragrant pistachio-herb crust.
- Prep
- 20 min
- Cook
- 25 min
- Total
- 45 min
- Serves
- 4
Marinate your lamb!
Pastured lamb is lean and full-flavored — a marinade seasons it through, adds moisture, and its acid gently tenderizes the meat while mellowing lamb's natural richness. It makes an especially big difference before grilling chops, steaks, or kebabs.
Get our easy lamb marinadesIngredients
- 1 Queen City Farm pastured rack of lamb (frenched)
- Salt and pepper
- 1 tablespoon olive oil
- 2 tablespoons Dijon mustard
- 3/4 cup shelled pistachios, finely chopped
- 1/4 cup breadcrumbs
- 1 tablespoon chopped rosemary
Directions
- 1
Preheat oven to 400F. Season the rack and sear in olive oil until browned all over.
- 2
Brush the fat side with mustard.
- 3
Mix the pistachios, breadcrumbs, and rosemary and press onto the mustard.
- 4
Roast 18-22 minutes to 130F, then rest 10 minutes before slicing.
Notes
Farm tip: Chop the pistachios fine so the crust holds together and toasts evenly.
Serving suggestion: Serve with a pea puree or roasted fingerlings.
Shop the cut for this recipe
Pasture-raised on our Falmouth, KY farm — order online for farm or market pickup.
More recipes
30 min · Serves 4
Dijon-Panko Crusted Pastured Lamb Rib Chops
Pastured lamb rib chops with a golden mustard-panko crust, seared then finished in the oven.
OvenSpecial OccasionCrispy
200 min · Serves 4
Red Wine Braised Pastured Lamb Shanks
Pastured lamb shanks braised low and slow in red wine and herbs until the meat falls off the bone.
BraiseComfort FoodSpecial Occasion