Pistachio-Crusted Rack of Lamb

David Venable

Prep Time: 40 minutes

Serves: 4

Ingredients

  • 2 racks of lamb
  • 4 Tbsp olive oil
  • 4 oz goat cheese, room temperature
  • 1 Tbsp garlic, minced
  • 2 Tbsp liquid sugar substitute
  • 1 egg yolk, beaten
  • 1 tsp salt, plus more for seasoning
  • 1 tsp black pepper, plus more for seasoning
  • 1 cup (chopped) roasted, unsalted pistachios

Directions

Preheat your oven to 400°F.

Prepare the rack of lamb by removing any excess fat, then place on a wire rack inside a shallow baking sheet pan. Pour olive oil onto the lamb and distribute evenly with a basting brush, coating the bones lightly. Season with salt and pepper.

Bake for 18 minutes, or until a meat thermometer inserted into the thickest part of the meat reads 110°F.

While the lamb is cooking, make the cheese mixture by placing the goat cheese, garlic, liquid sugar substitute, egg yolk, salt, and pepper into a small bowl. Mix to combine.

Once the lamb has reached an internal temperature of 110°F, remove it from the oven and coat the topside of each rack with the goat cheese mixture, avoiding the bones. Return to the oven and cook for an additional 5–7 minutes.

Remove the lamb from the oven and carefully pat the chopped pistachios onto the goat cheese crust, pressing slightly to adhere.

Let sit for 5 minutes before slicing into the chops and serving.

Cook's Notes

Use a hand mixer instead of a spoon or spatula to make the goat cheese mixture easier to prepare. (Your arms will thank you!)

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