This pistachio parmesan cheese crusted lamb rack is going to be an absolute hit for special occasions and daily use!

Prep: 10-15 mins Cook: 30 mins Serves: 2 Cut: Rack


  • 1 package New Zealand Spring Lamb Frenched Rack
  • ⅓ cup shelled pistachios
  • 1 tbsp grated Parmesan cheese
  • 1 tbsp fresh rosemary
  • 3-4 garlic cloves
  • 3 tbsps olive oil
  • 1 tsp sea salt
  • 1 tbsp Dijon mustard


  1. Preheat your oven to 400°F (200°C).
  2. In a food processor, combine pistachios, Parmesan cheese, fresh rosemary, and garlic. Pulse until you achieve a coarse mixture.
  3. Rub the lamb rack with olive oil, sea salt & Dijon mustard, ensuring it’s evenly coated.
  4. Press the pistachio-Parmesan mixture onto the lamb rack, creating a generous crust.
  5. To prevent the lamb rack bones from burning, wrap them in foil.
  6. Put the lamb rack in the preheated oven.
  7. Roast the lamb at 400°F for approximately 30 minutes. Keep an eye on it to ensure it cooks to your desired level of doneness.
  8. Once done, remove the lamb from the oven and let it rest for a few minutes. This allows the juices to redistribute, keeping the meat juicy.
  9. Slice the lamb rack between the bones into individual chops.
  10. Plate the lamb chops alongside the whipped feta roasted carrots and radicchio pear salad for a complete and delicious Easter feast.

Recipe Credits: @champagneang

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