Pistachio Crusted Rack of Lamb with Pomegranate Wine Sauce | French Bistro Style

💎 Pistachio Crusted Rack of Lamb with Pomegranate Wine Sauce
Welcome back to the kitchen! Today, we’re making a show-stopping, restaurant-quality rack of lamb that’s perfect for a special occasion or a romantic date night at home. The secret? A homemade toasted pistachio crust with NO breadcrumbs for pure, nutty flavor and incredible texture, paired with a luxurious, slightly sweet-tart pomegranate red wine sauce. It’s elegant, surprisingly simple, and guaranteed to impress.
✨ Why You’ll Love This Recipe:
• Pure Pistachio Flavor: By toasting raw pistachios ourselves and skipping breadcrumbs, the crust is all about rich, nutty goodness.
• Perfectly Cooked Lamb: Sear for a golden crust, bake to a perfect medium-rare pink.
• Sauce that Steals the Show: The pomegranate wine sauce is the perfect glossy, sophisticated partner.
• Elegant & Impressive: Looks like you spent all day, but comes together in under an hour.
🍖 INGREDIENTS:
For the Pistachio Crusted Lamb:
1 rack of lamb (about 1.5 lbs / 680g), frenched and trimmed
1 tsp herbes de Provence
Salt and freshly ground black pepper
1 tbsp vegetable oil (for searing)
⅔ cup raw shelled pistachios, finely chopped
1 tbsp melted butter
1 tsp olive oil
3 tbsp Dijon mustard
For the Pomegranate Wine Sauce:
1 shallot, finely minced
1 cup dry red wine (like Cabernet Sauvignon or Pinot Noir)
1 cup beef stock or lamb stock
1 cup pomegranate
2 sprigs fresh thyme
1 tbsp cold butter
Salt and pepper to taste
👨‍🍳 METHOD:
1. Prep & Season Lamb:
Preheat oven to 400°F (200°C). Line a baking sheet with foil. Pat lamb rack dry. Generously season all over with herbes de Provence, salt, and pepper.
2. Make the Pistachio Crust:
In a dry skillet over medium heat, toast the chopped raw pistachios for 3-4 minutes until fragrant and lightly golden. Transfer to a bowl. Stir in melted butter and 1 tsp olive oil. Season lightly with salt and pepper and herbs.
3. Sear the Lamb:
Heat 1 tbsp vegetable oil in a heavy skillet over high heat. Sear lamb rack on all sides, especially the fat cap, until deeply browned (about 6-8 minutes total). Transfer to the prepared baking sheet, fat-side up.
4. Apply the Crust:
Spread Dijon mustard evenly over the fatty side of the lamb. Firmly press the toasted pistachio mixture into the mustard to form a crust.
5. Bake:
Roast in preheated oven for 18-22 minutes for medium-rare, or until an instant-read thermometer inserted into the thickest part reads 130-135°F (54-57°C). Remove and let rest for 10 minutes.
6. Make the Pomegranate Wine Sauce:
While lamb bakes/rests, use the same skillet (with lamb drippings). Sauté minced shallot over medium heat for 2 minutes. Pour in red wine to deglaze, scraping up browned bits. Add beef stock, pomegranate, and thyme. Simmer until reduced by half and slightly syrupy (10-12 mins). Remove thyme. Off heat, whisk in cold butter until glossy. Season to taste.
7. Serve:
Slice lamb between ribs. Serve with sauce drizzled around the plate. Pair with creamy mashed potatoes or roasted asparagus.
💡 PRO TIPS:
• Resting is Non-Negotiable: Let lamb rest 10 mins for juicy, tender meat.
• Nut Texture: Pulse pistachios in a food processor for a quick chop, but don’t turn to dust.
• Sauce Shortcut: Use ½ cup good-quality store-bought demi-glace instead of reducing stock from scratch.
• Doneness Guide: 125°F = rare, 135°F = medium-rare, 145°F = medium.
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