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Pistachio Crusted Rack of Lamb with a Pomegranate Port Sauce

[heart_this] · Apr 7, 2009 · 48 Comments

Pistachio Crusted Rack of Lamb

With Easter quickly approaching, I have been keeping an eye out for ideas for a nice holiday dinner. Over the last few years I have been associating lamb with Easter and when I saw this recipe for a pistachio crusted rack of lamb it definitely caught my attention. I had been wanting to try cooking a rack of lamb for a while and I really liked the sound of a pistachio crust held on by a tangy mustard and mint paste. While looking for recipes for lamb dishes I came across one that included a pomegranate port sauce which sounded good and since the meal already had some Mediterranean flavours in it I thought that the sauce would be a nice addition. It was actually pretty easy cooking the rack of lamb and it turned out great! There is not much meat on a rack of lamb so it cooks up fast and I got it out of the oven just in time to keep it a nice medium rare. After letting the rack rest for a while I cut between the bones to get individual slices. After placing the lamb on the plate I drizzled some of the pomegranate sauce beside it. The lamb was nice and tender and the slightly crunchy pistachio crust was nice and tasty. The pistachios, lemon, mustard and mint worked well together and the pomegranate sauce added a nice finishing touch. Another great lamb dish for the recipe collection!

Pistachio Crusted Rack of Lamb with a Pomegranate Port Sauce

Pistachio Crusted Rack of Lamb with a Pomegranate Port Sauce

Prep Time: 20 minutes Cook Time: 25 minutes Total Time: 45 minutes Servings: 4
ingredients
  • 1/4 cup pistachios (chopped)
  • 1/4 cup bread crumbs
  • 1 teaspoon lemon zest
  • 3 tablespoons lemon juice
  • 3 tablespoons Dijon mustard
  • 2 tablespoons mint (chopped)
  • 2 cloves garlic (chopped)
  • 1 tablespoon oil
  • 1 rack of lamb
  • salt and pepper to taste
directions
  1. Mix the pistachios, bread crumbs, lemon zest and lemon juice in a bowl.
  2. Mix the mustard, mint and garlic in another bowl.
  3. Heat the oil in a large pan.
  4. Season the lamb with salt and pepper.
  5. Brown the lamb in all sides on high heat, about 2 minutes per side.
  6. Spread the mustard mixture over the lamb.
  7. Press the breadcrumb mixture into the mustard.
  8. Bake in a preheated 425F/220C oven until a meat thermometer reads 140-150F, about 10-20 minutes.
  9. Remove form oven cover and let rest for 10 minutes.
Pomegranate Port Sauce

Pomegranate Port Sauce

Cook Time: 15 minutes Total Time: 15 minutes Servings: 4
ingredients
  • 1 cup red wine
  • 1/2 cup ruby port wine
  • 2 tablespoons pomegranate molasses
  • * sugar
  • 1 tablespoons butter (chilled and cut into 1/2 inch cubes)
  • salt and pepper to taste
directions
  1. Bring the red wine and port to a boil.
  2. Simmer to reduce by half.
  3. Mix in the pomegranate molasses.
  4. Taste test for sweetness and add sugar if necessary.
  5. Mix in the butter and season with salt and pepper just before serving.
Similar Recipes:
Lamb Chops with Pomegranate and Red Wine Sauce
Roasted Lamb in Coffee Sauce

Food, Lamb, Low-carb, Main Course, Recipe

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Reader Interactions

Comments

  1. Kathleen (One Tree Past The Fence) says

    April 8, 2009 at 1:17 am

    Good god Kevin you rack the lamb in a BIG way!

    Nicely done!

    Reply
  2. Ninette says

    April 8, 2009 at 1:19 am

    Pretty plate. I’ve never made a pomegranate sauce. Sounds interesting.

    Reply
  3. Heather says

    April 8, 2009 at 1:23 am

    i love pistachio crusts. they’re so flavorful. that sauce sounds AMAZING!

    Reply
  4. elly says

    April 8, 2009 at 1:25 am

    Kevin, this is a knockout meal, both with flavor and presentation.

    Reply
  5. Lydia (The Perfect Pantry) says

    April 8, 2009 at 1:33 am

    Nice take on the traditional lamb-and-pomegranate combination. This dish will be beautiful on the Easter table.

    Reply
  6. Coco Bean says

    April 8, 2009 at 1:45 am

    Oh wow! Looks beautiful. It makes me almost forget that I don’t like lamb… but my brother loves it so I am going to pass this on to him if you don’t mind!

    Reply
  7. Bits of Taste says

    April 8, 2009 at 2:18 am

    This recipe is lovely… your blog is lovely too. Tks for visiting mine.

    Reply
  8. MaryBeth says

    April 8, 2009 at 2:20 am

    Kevin, you always amaze me, this dish is very chic and fabulous.

    Reply
  9. [eatingclub] vancouver || js says

    April 8, 2009 at 2:22 am

    The lamb chops look amazing! I love the flavour combinations you have here.

    Reply
  10. Dragon says

    April 8, 2009 at 2:25 am

    Spectacular!

    Reply
  11. Gigi says

    April 8, 2009 at 3:13 am

    excellent easter dinner! the pomegranate sauce sounds divine!

    Reply
  12. Rosa's Yummy Yums says

    April 8, 2009 at 3:55 am

    A great idea for Easter! These racks look really good!

    Cheers,

    Rosa

    Reply
  13. alice says

    April 8, 2009 at 4:14 am

    This looks amazing.

    Reply
  14. Foodess says

    April 8, 2009 at 4:54 am

    That sounds AMAZING! And nice plating, with the drizzle of sauce.

    Reply
  15. mikky says

    April 8, 2009 at 7:26 am

    wow… how elegant and sophisticated… 🙂

    Reply
  16. Nirvana says

    April 8, 2009 at 8:31 am

    Wow!!! I’m not usually big on lamb (I know — its weird) but this looks absolutely GORGEOUS!!!!

    Reply
  17. James says

    April 8, 2009 at 9:13 am

    The best thing about rack of lamb is the scotch broth you can make from the bones that are left.

    Reply
  18. Jan says

    April 8, 2009 at 10:03 am

    Love it – The pomegranate port sauce sounds especially yummy!

    Reply
  19. Darius T. Williams says

    April 8, 2009 at 11:56 am

    I love the pomegranate port sauce – only thing is – pistachios are banned in my part of the country right now…

    Reply
  20. Melissa says

    April 8, 2009 at 12:20 pm

    I like the idea of a pistachio crust for the Lamb. It looks great!

    Reply
  21. Deeba @Passionate About Baking says

    April 8, 2009 at 1:11 pm

    I love the marriage of flavours here Kevin…very interesting blend. Anything with pistachios wins my vote too…YUM!

    Reply
  22. Claudia says

    April 8, 2009 at 1:30 pm

    You may have just gotten me out of my lamb with olive oil, rosemary and garlic rut. Looks fabulous.

    Reply
  23. ♥Rosie♥ says

    April 8, 2009 at 2:08 pm

    WOW kevin this looks beautiful even though lamb is not my favourite meat, however now it looks like lamb has just moved up my list of favs!

    Reply
  24. Jennifer says

    April 8, 2009 at 2:13 pm

    Kevin, that looks like it could be on the cover of Cooking Light!

    I’ve never tried lamb before, but have seen it cooked many times on the Food TV network.

    It looks amazing!!

    Reply
  25. Cathy - wheresmydamnanswer says

    April 8, 2009 at 2:20 pm

    Looks incredible and I love that port sauce – what a wonderful combination!!

    Reply
  26. Ben says

    April 8, 2009 at 2:57 pm

    It looks so elegant!

    Reply
  27. Bellini Valli says

    April 8, 2009 at 3:18 pm

    This version of lamb does sound incredible Kevin. I am reaally enjoying the port/pomegrante sauce.

    Reply
  28. Pam says

    April 8, 2009 at 4:57 pm

    I am not a huge fan of lamb but I have to admit they look fantastic.

    Reply
  29. Shannon says

    April 8, 2009 at 5:00 pm

    I am going to make this the minute that pistachios are safe to eat again! I don’t know if I can wait that long…

    Reply
  30. Helene says

    April 8, 2009 at 5:53 pm

    What a beautiful meal. Love the combo of lamb and pistachios.

    Reply
  31. Laura says

    April 8, 2009 at 7:23 pm

    Kevin,
    thanks for visiting my blog. Let me know what you think of the basil ice cream when you try it. Have you ever had cardamom or ginger ice cream? Unbelievable!

    CIAO!

    Reply
  32. Karen says

    April 8, 2009 at 10:27 pm

    Wow. Wow.

    Reply
  33. Amanda says

    April 8, 2009 at 10:57 pm

    Mmm, sounds like something to think about for Easter!

    Reply
  34. Jamie says

    April 9, 2009 at 8:20 am

    This is just simply gorgeous! Beautiful combo of flavors for my most favorite of meats.

    Reply
  35. Peter M says

    April 9, 2009 at 9:47 am

    Umm, that lamb looks nice & tasty!

    Reply
  36. Lori Lynn says

    April 9, 2009 at 9:55 pm

    Hi Kevin – I made that same dish last March. We loved it. I have to agree, a great combination of flavors there!
    LL

    Reply
  37. Elizabeth says

    April 10, 2009 at 3:15 am

    I can’t even handle this recipe – it looks way too delicious!

    Reply
  38. Anonymous says

    April 10, 2009 at 11:06 am

    Looks really pretty and appetising! Love the crust.

    Reply
  39. Anonymous says

    April 10, 2009 at 6:25 pm

    This looks and sounds delicious! I’m a big fan of lamb and always glad to find new ways to cook it.

    Reply
  40. Jan says

    April 11, 2009 at 12:16 am

    I love lamb, and this sounds incredible. Sauce sounds good too.

    Reply
  41. Anonymous says

    April 14, 2009 at 2:46 am

    I love pistachios! I’ll admit I’m not too familiar with lamb, but this sounds pretty tasty.

    Reply
  42. Anonymous says

    April 30, 2009 at 9:16 am

    Hey, thanks for the great recipe. I am going to try making it today. Do you have any recipe that adds acai juice?

    Reply
  43. Denise @ There's a Newf in My Soup! says

    October 29, 2009 at 9:10 pm

    Kevin,
    I'm getting inspired from all of your beautiful port/red wine/pomegranate sauces! I'm looking for something to pair with a sous vide pork belly for our Halloween party tomorrow (the belly is in it's 12-hour jacuzzi as I speak). I'm thinking port/pomegranate with a few of the pomegranate seeds scattered about…kinda like clotted blood drops…scary, Halloween, you know!

    Reply
  44. Kevin says

    October 29, 2009 at 10:33 pm

    Denise @ There's a Newf in My Soup!: That sounds like a great Halloween meal!

    Reply
  45. Celina says

    October 19, 2011 at 12:27 am

    I just finished eating this for dinner with my family, along with your onion gratin. The lamb was beautiful, i loved it. I added walnuts in to the crust along with the pistachios, and I didnt have any red wine so i used a semi-dry white for the sauce, which worked beautifully. My family actually made me cook it longer, however, because they aren't used to eating meat that isn't completely brown! As for me, I loved it just the way it was, pink and beautiful 🙂 Thanks for the great recipe!

    Reply
  46. Anonymous says

    May 2, 2012 at 1:23 pm

    Awesome recipe. Absolutely love it 🙂
    Here's another recipe you might like.
    http://www.wascene.com/food-drink/rack-of-lamb-with-rosemary-and-mustard-crust-with-garlic-roasted-potatoes/
    Thanks for sharing.
    Gem

    Reply
  47. Kevin says

    May 6, 2012 at 11:31 am

    Gem: A whole grain mustard crust would also be good!

    Reply
  48. Frank Kraemer says

    February 7, 2013 at 2:31 pm

    Just found your amazing blog on Google search. I love rack of lamb and this one looks very tasty. I think red wine sauce is a perfect match to lamb and you made it even better with the pistachio crust and pomegranate in your sauce. Great post.

    Reply

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Kevin: I came to realize that my meals were boring and that I had been eating the same few dishes over and over again for years. It was time for a change! I now spend my free time searching for, creating and trying tasty new recipes in my closet sized kitchen.
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