Mint and Pistachio Rack of Lamb

Prep time: 20 minutes
Cook time:
1 hour 15 minutes
Total time:
1 hour 35 minutes

Servings/Yield: 8 Servings

A roasted rack of lamb is probably one of the most breathtaking centerpieces you can prepare, and your guests will be suitably impressed when you bring this to the table. Mint and candied pistachios combine with fresh garlic and Parmesan cheese for a flavorful coating to the lamb. Not only is it delicious, but it’s also a great way to keep the lamb moist while cooking. The pistachios and Parmesan stand in for bread crumbs to make a gluten-free crust on the lamb, making this recipe suitable for people with allergies or sensitivities. This versatile mint and pistachio rack of lamb recipe is a knock-out main course for a holiday meal, especially with simple sides like buttered fava beans, our crispy smashed potatoes with kale-almond pesto. It’s equally at home with Middle Eastern sides like our jeweled rice with pistachios.

Ingredients:

  • 2 tbsp canola oil

  • 2 racks of lamb, Frenched (each rack 1 1/4 to 1 1/2 lbs)

  • 1 tsp salt

  • 1/4 tsp freshly ground pepper

For the Mint and Pistachio Pesto:

  • 1 cup Santé Candied Pistachios

  • 1/2 cup chopped fresh mint

  • 1/4 cup olive oil

  • 2 cloves garlic

  • 1 tbsp Parmesan cheese

  • 1 tsp lemon zest

  • 1/4 tsp freshly ground pepper

Directions:

  • Whisk together mayonnaise, vinegar, oil, chives, mustard, honey, salt and pepper.

  • Preheat grill to medium-high heat; grease grate well. Toss chicken with oil and season with salt and pepper; grill for 5 to 7 minutes per side or until grill-marked and cooked through. Let rest for 10 minutes; cut into bite-size pieces.

  • Add chicken, spinach, celery, apple, grapes and avocado to large bowl; toss with Apple Cider and Chive Dressing. Toss with candied walnuts and serve.


See Our Other Pistachio Recipes


Navot Tidharpistachios