Pistachio-herb crusted Rack of Lamb with Parsnip Purée and Honey-glazed Baby Carrots

Main dish

Aug 16

Written By Angela Bauch

Recipes -> Main dishes

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Here’s a simple dish that brings together a few classic flavors: a pistachio and herb crusted rack of lamb paired with smooth parsnip purée and honey-glazed baby carrots.

The lamb has a nice crunch from the pistachios; the purée and carrots round out the meal without getting too complicated. Perfect for when you want something a little different, a little fancier.

This Pistachio-herb crusted Rack of Lamb with Parsnip Purée and Honey-glazed Baby Carrots brings together simple, balanced flavors for a satisfying meal. The lamb is coated with a mixture of crushed pistachios and fresh herbs, giving it a nice crunch that complements the tender meat underneath. Paired with a creamy parsnip purée, which offers a subtle earthy flavor, the dish feels balanced. The honey-glazed baby carrots add a touch of sweetness that ties it all together without being overpowering. It’s a dish that lets each ingredient stand out, coming together as a solid and straightforward meal that you can enjoy when you're in the mood for something flavorful and something nice.

This dish can definitely be considered on the fancier side, with its elegant presentation making it perfect for occasions when you want to impress. Whether you're planning a cozy date night at home with your partner, a thoughtful dinner with your parents, or hosting friends for a nice evening, this meal hits the right note. It's refined yet approachable, showing care and effort while still allowing you to enjoy the company of your guests.

A few tips:

To ensure that the pistachio-herb crust stays firmly on the rack of lamb, brush it with a thin layer of mustard before pressing on the crust. This acts like glue and helps the pistachio and herb mixture stick.

Allow the lamb to rest for 10-15 minutes after cooking. This helps the juices settle and can prevent the crust from sliding off when cutting.

If the crust still falls off even though you did both these steps, I recommend gently pressing it back after you slices up the lamb, or sprinkling it on top of the dish.

Ingredients you will need for this recipe:

For the Pistachio-herb crusted Rack of Lamb:

Rack of Lamb, frenched: be sure to French the lamb before crusting and cooking. This means trimming the meat and fat away from the ends of the rib bones for a cleaner, more elegant presentation.

Dijon Mustard: Mustard is used to brush on the lamb before applying the crust in order for it to stick to the meat.

Pistachios, breadcrumbs, garlic clove, fresh parsley, fresh thyme: These ingredients form the crust.

Olive oil: For searing the lamb.

Salt and pepper

For the Parsnip Purée

Parsnips: peeled and chopped

Heavy cream and milk: we will boil the parsnips in this mixture

Salt and pepper

Fort he Honey-glazed Carrots:

Baby carrots: adds a touch of sweetness and color to the dish

Olive oil and butter: For cooking

Honey: for the glaze

Salt and pepper

Instructions

1. First you’re going to prepare the crust. In a food processor combine the pistachios, breadcrumbs, garlic, parsley, thyme and a bit of olive oil. Pulse until the mixture is finely chopped and combined. Once ready, set it aside.

2. Next, preheat your oven to 200C and start preparing the lamb. Season the rack of lamb with salt and pepper and sear it in a hot pan over medium-high heat on all sides until browned. I recommend using sunflower oil, because it has a high smoke point.

3. Once ready, remove the lamb and let it cool slightly for a few minutes, then brush the lamb with Dijon mustard and press the pistachio-herb mixture onto the lamb, coating it evenly.

4. Place the lamb in the preheated oven and roast for 15 to 20 minutes for medium-rare. Adjust the cooking time to your preference.

5. While the lamb is roasting you can start preparing the parsnip purée. Peel and chop up the parsnips, then place them in a saucepan with the heavy cream and the milk. Bring to a boil, then reduce the heat and let it simmer until the parsnips are tender. This should take about 15 to 20 minutes.

6. Once the parsnips are tender, drain them but make sure to reserve some of the liquid. Place them in a food processor or a blender and start blending them, adding one or two tablespoons of the liquid until you reach the consistency you like. Season with salt and pepper.

7. Lastly, let’s make the Honey-glazed carrots. In a pan melt the butter over medium heat. Add the baby carrots and let them cook for 5 to 7 minutes until they start to soften. Then add the honey and continue to cook for an additional 5 minutes, stirring frequently. Season with salt and pepper to taste.

8. Once the lamb is done roasting, let it rest for 10 minutes before slicing.

9. Slice the lamb into individual chops and serve them with the parsnip purée along with the baby carrots.

10. Enjoy.

Yield: 2

Author: Angela Bauch