Pistachio Orange Crusted Rack of Lamb with Rosemary Sauce

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Cook Time

Pistachio-Crusted Rack of Lamb

  •  ¼ cup chopped pistachios
  •  ¼ cup panko breadcrumbs
  •  1 Tablespoon minced fresh rosemary leaves
  •  zest of 1 orange
  •  Kosher salt
  •  freshly ground black pepper
  •  2 Tablespoons Unsalted Danish Creamery Butter, melted
  •  1 rack of lamb, frenched (about 1½ pounds)
  •  1 Tablespoon olive oil
  •  2 Tablespoons orange marmalade, warmed
  •  1 Tablespoon Dijon mustard

Rosemary Sauce

  •  2 Tablespoons minced shallot
  •  ½ cup dry white wine
  •  ½ cup unsalted chicken stock
  •  ½ teaspoon all-purpose flour
  •  2 Tablespoons Danish Creamery European Style Rosemary Salt Butter, cubed
  •  Kosher salt
  •  freshly ground black pepper


  • Preheat oven to 425°F. Line a baking sheet with foil and set aside.
  • Combine pistachios, breadcrumbs, rosemary, orange zest, and ¼ teaspoon kosher salt and black pepper in a bowl. Add melted butter and stir until evenly moistened. Set aside.
  • Rub lamb with olive oil and season with salt and pepper. Heat a large cast iron pan over high heat. Add rack of lamb, meat side down, and sear for 2-3 minutes undisturbed, until golden brown. Flip and sear bone side another 2-3 minutes. Transfer to prepared baking sheet, meat side up.
  • Mix marmalade and mustard in a small bowl and spread all over the meat side of the lamb. Pat pistachio mixture all over the top of the lamb to form a crust. Roast for 20-25 minutes for medium rare, or until thermometer inserted into the thickest part of the meat registers 130°F.
  • While lamb roasts, make the sauce. Return the cast iron pan to medium-low heat and add the shallot. Cook, scraping up browned bits, until softened, about 5 minutes.
  • Add white wine and simmer until reduced by half, about 2 minutes. Add the stock and gently simmer for 5 minutes. Meanwhile, put flour in a small bowl and whisk in a little bit of hot stock until smooth. Dump flour slurry back into the pan and simmer another 2-3 minutes, or until thickened.
  • Remove from the heat and add Rosemary butter, whisking until melted. Season the sauce with salt and pepper and keep warm.
  • When lamb is done, remove from oven and tent loosely with foil; let rest 5 minutes. Carve into chops. Spoon rosemary sauce over top and serve.

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