For special occasions, I reach for this Pistachio‑Crusted Rack of Lamb with Mint Chimichurri—elevated yet surprisingly straightforward. A coarse pistachio crust adds nutty crunch and color, while a bright mint‑parsley sauce cuts through the richness. Whether you’re hosting a holiday dinner or celebrating a milestone, this dish looks stunning on the table and comes together in under an hour. Here’s how:

Ingredients

• 1 frenched rack of lamb (8 ribs, about 1½ lb)

• Salt and pepper

• 2 Tbsp Dijon mustard

• ½ cup shelled pistachios, finely chopped

• 1 Tbsp panko breadcrumbs

Mint Chimichurri:

• ½ cup fresh mint leaves

• ½ cup fresh parsley

• 2 Tbsp red wine vinegar

• 2 Tbsp olive oil

• 2 garlic cloves

• Salt and pepper

Step‑by‑Step Process

1. Prep & Sear Lamb
   Preheat oven to 425 °F (220 °C). Season lamb with salt and pepper. Sear fat‑side down in hot skillet 3 minutes, then flip 1 minute; transfer to baking sheet.

2. Crust & Roast
   Brush lamb with mustard. Press chopped pistachios mixed with panko onto mustard. Roast 15–18 minutes for medium‑rare (125 °F). Rest 10 minutes.

3. Make Chimichurri
   In a blender, pulse mint, parsley, vinegar, oil, garlic, salt, and pepper until just combined—leave texture.

4. Slice & Serve
   Cut lamb between ribs into chops. Arrange on platter, drizzle chimichurri.

Why It Works

• Mustard Base: Adhesive for crust, adds subtle tang.

• Pistachio & Panko: Crunchy, buttery topping.

• Fresh Herbs: Mint and parsley brighten the plate.

This lamb dish balances luxury and approachability—perfect for entertaining without hours in the kitchen.