Rack of Lamb with Pistachio Crust and Pomegranate Sauce

55 minutesServes 4
Rack of Lamb with Pistachio Crust and Pomegranate Sauce


  • 2 racks of lamb (about 1 lb., 2 oz. each), frenched and trimmed of excess fat
  • 2 tbsp. extra-virgin olive oil
  • 1 ½ tsp. minced fresh rosemary
  • Kosher salt and freshly ground black 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 garnish


Preheat oven to 400ºF.

Brush lamb all over with 1 tbsp. of oil. Sprinkle with rosemary and season with 1 tsp. salt and 1/2 tsp. 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 130ºF for medium-rare, 15 to 20 minutes. Transfer racks to a carving board and let stand for 5 to 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.