Pistachio Crusted Rack of Lamb with Pomegranate Port Wine Sauce

Pistachio Crusted Rack of Lamb with Pomegranate Port Wine Sauce

Makes 4 servings

Ingredients You'll Need


  • 1/4 cup chopped pistachios
  • 1/4 cup bread crumbs
  • 3 Tbsp. lemon juice
  • 1 tsp. lemon zest
  • 2 Tbsp. chopped mint
  • 3 Tbsp. Dijon mustard
  • 2 cloves chopped garlic
  • 1 Tbsp. olive oil
  • 1 rack of lamb
  • Salt and pepper to taste

Cooking Instructions


  1. Mix the pistachios, bread crumbs, lemon zest, and lemon juice in a bowl.
  2. Mix the mustard, mint and garlic in a separate bowl.
  3. Heat the oil in a large skillet pan.
  4. Season the lamb with salt and pepper.
  5. Brown the lamb on all sides on high heat, about two minutes on each side.
  6. Spread the mustard mixture over the lamb.
  7. Press the pistachio and breadcrumb mixture all over the lamb.
  8. Bake in the oven at 425 degrees until the meat thermometer reads 130 degrees, about 10 minutes.
  9. Remove from the oven and let the meat rest for 10 minutes before serving. Should turn out medium rare to medium doneness.

Pomegranate Port Wine Sauce

  • 1 cup red wine
  • 1/2 cup ruby port wine
  • 2 Tbsp. pomegranate molasses
  • 1 Tbsp. cold butter, cubed
  • 2 Tbsp. sugar
  • Salt and pepper to taste
  1. Bring the red wine and port wine to a boil.
  2. Simmer to reduce by half.
  3. Mix in the pomegranate molasses.
  4. Add Sugar if necessary, then add butter until sauce consistency.