Ingredients
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2 racks of lamb, trimmed
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1 teaspoon herbes de Provence
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salt and ground black pepper to taste
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1 tablespoon vegetable oil
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⅔ cup chopped pistachio nuts
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2 tablespoons dry bread crumbs
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1 tablespoon melted butter
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1 teaspoon olive oil
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3 tablespoons Dijon mustard
Directions
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Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
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Generously season each rack of lamb with herbes de Provence, salt, and pepper.
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Heat vegetable oil in a large skillet over high heat. Place lamb into the skillet and cook until browned on all sides, 6 to 8 minutes. Transfer to the prepared baking sheet.
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Stir pistachios, bread crumbs, melted butter, and olive oil together in a small bowl; season with salt and pepper. Spread mustard over the fatty side of lamb, then press pistachio mixture into mustard.
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Bake in the preheated oven until crust is golden and lamb is pink in the center, 20 to 25 minutes. An instant-read thermometer inserted into the center should read at least 130 degrees F (54 degrees C) for medium doneness.
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Transfer lamb to a plate and let rest for 10 minutes before slicing.
Nutrition Facts (per serving)
| 619 | Calories |
| 40g | Fat |
| 10g | Carbs |
| 53g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 4 | |
| Calories 619 | |
| % Daily Value * | |
| Total Fat 40g | 51% |
| Saturated Fat 14g | 68% |
| Cholesterol 164mg | 55% |
| Sodium 652mg | 28% |
| Total Carbohydrate 10g | 4% |
| Dietary Fiber 2g | 8% |
| Total Sugars 2g | |
| Protein 53g | 106% |
| Vitamin C 1mg | 1% |
| Calcium 59mg | 5% |
| Iron 5mg | 25% |
| Potassium 811mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
