- 2 racks of lamb (about 1 lb, 2 oz each), frenched and trimmed of excess fat
- 2 tbsp extra virgin olive oil, divided
- 1 ½ tsp fresh rosemary, minced
- 1 tsp kosher salt
- ½ tsp freshly ground pepper
- 4 tsp Dijon mustard
- 1 garlic clove, crushed through a press
- ⅓ c finely chopped pistachios
- 3 tbsp panko (Japanese bread crumbs)
- ½ c hearty red wine, such as Shiraz
- ½ c reduced-sodium beef broth
- ½ c bottled pomegranate juice
- 1 tbsp cold unsalted butter
- ½ c fresh pomegranate seeds, for serving
Preheat oven to 400°F.
Brush lamb all over with 1 tbsp of oil. Sprinkle with rosemary and season with salt and pepper. In a very large ovenproof skillet, heat remaining 1 tbsp oil over medium high heat. Add one rack of lamb, meaty side down, and cook until browned, about 3 minutes. Transfer to a plate and repeat with second rack of lamb. Pour out fat in skillet.
In a small bowl, mix mustard and garlic. Spread mustard mixture on meaty side of each rack. Combine pistachios and panko on a plate. Dip mustard-coated side of each rack in pistachio mixture and press to adhere. Stand racks, bones up, in skillet, intertwining bones.
Bake until an instant-read thermometer inserted in center of a rack registers 130°F for medium-rare, 15-20 minutes. Transfer racks to a carving board and let stand for 5-10 minutes before carving.
Meanwhile, make sauce. Pour off all of fat and any crust crumbs from skillet, leaving browned bits in pan. Place skillet over high heat. Add wine, broth, and pomegranate juice and bring to a boil, scraping up browned bits in skillet with a wooden spoon. Boil until reduced to about 1/3 c, about 5 minutes. Remove from heat, add butter, and whisk until butter melts and lightly thickens sauce. Season with salt and pepper.
Cut each rack between bones to make 16 chops. Arrange 4 chops on each dinner plate, drizzle with about 1 tbsp of sauce, and scatter with 2 tbsp of pomegranate seeds. Serve hot.
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