Pistachio Crusted Crown of Lamb with Pomegranate Glaze

This post is sponsored by American Lamb. 

In this recipe the racks of lamb are seasoned with salt and pepper and coated in a garlicky pistachio crust and then roasted and finished with a drizzle of homemade pomegranate glaze. The aroma of the roasting lamb, pistachio and garlic that fills the house will be sure to work up an appetite!

Pistachio Crusted Crown of Lamb with Pomegranate Glaze

About Rack of Lamb

A crown roast of lamb makes for a festive presentation for any holiday dinner. Two full racks of lamb are tied together in a circle to, as you may have guessed, resemble a crown. This recipe can be served as an entrée alongside vegetables or the lamb can be cut up into individual chops and served on a platter or passed around at a party for a lavish appetizer.

All About American Lamb

Until fairly recently I was unaware that there was a difference between American lamb and lamb that is imported from New Zealand and Australia. If you think about it, domestic lamb is already fresher since it is much more local, but it also tends to be less gamey and boasts larger eyes of meat.

How to Make Pistachio Crusted Rack of Lamb

For the pomegranate glaze:

1. Cut pomegranates. Cut the pomegranates in half. Hold the pomegranate halves over a large mixing bowl and hit each with the back of a wooden spoon to release the seeds into the bowl.
2. Make pomegranate juice. Place ¾ of the pomegranate seeds and any juices from the pomegranates into a blender with the chicken stock and blend.
3. Strain the juice. Strain the pomegranate mixture using a fine mesh strainer into a small saucepan.
4. Make the pomegranate glaze. Heat over medium heat and whisk together with honey, sugar and balsamic vinegar. Bring the mixture to a boil then lower the heat and simmer until the mixture has reduced to about 3 tablespoons. Let cool and set aside.

For the pistachio crusted lamb:

1. Heat oven. Preheat oven to 450°F (230ºC).
2. Prepare the lamb. Season the lamb all over with salt and pepper. Lay the racks of lamb in front of you horizontally, bone side up, and with the bones facing away from you. Make shallow (no deeper than ¼”) cuts through the meat between each bone.
3. Shape the rack of lamb crown. Stand the racks of lamb up, with the meatiest portion of the meat facing inward. Shape the two racks into a circle and tie the meat together in a circle. Tie once midway up the outward facing bones and another below the bones in the meaty portion.
4. Make the pistachio paste. In the bowl of a food processor pulse the pistachios with the garlic and rosemary until finely chopped. Add the olive oil and pulse until a paste forms. Season the paste with salt and pepper and pulse once more.
5. Coat lamb with the paste. Coat the racks of lamb all over with the pistachio paste and set the lamb in a small roasting pan.
6. Roast the rack of lamb. Cover the bones loosely with a sheet of aluminum foil to prevent them from burning. Roast the rack until the internal temperature reads 130ºF (for medium rare), about 40 minutes. Transfer the lamb to a cutting board and let it rest for about 10 minutes, discarding the foil.

To serve:

1. Assemble and serve. To serve, remove the string and cut the lamb between ribs into chops and serve, with additional pomegranate glaze. Garnish with pomegranate seeds.

Other Recipes to Try

• Herb Crusted Rack of Lamb
• Balsamic and Caramelized Onion Braised Lamb Shanks
• Weekend in Park City, Utah with American Lamb

Pistachio Crusted Crown of Lamb with Pomegranate Glaze

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Prep Time 10 mins

Cook Time 50 mins

Serves 4

US Customary – Metric

Ingredients:

For the pomegranate glaze:

• 2 medium pomegranates, divided
• ¼ cup chicken stock
• 3 tablespoons honey
• 2 tablespoons granulated sugar
• 3 tablespoons balsamic vinegar

For the pistachio crusted lamb:

• 2 (2-pound each) racks of American lamb, trimmed and frenched
• ½ teaspoon kosher salt
• ¼ teaspoon freshly ground black pepper
• ½ cup unsalted shelled pistachios
• 12 garlic cloves, minced
• 1 tablespoon chopped rosemary
• 3 tablespoons extra-virgin olive oil

Instructions:

For the pomegranate glaze:

• Cut the pomegranates in half. Hold the pomegranate halves over a large mixing bowl and hit each with the back of a wooden spoon to release the seeds into the bowl.
• Place ¾ of the pomegranate seeds and any juices from the pomegranates into a blender with the chicken stock and blend.
• Strain the pomegranate mixture using a fine mesh strainer into a small saucepan.
• Heat over medium heat and whisk together with honey, sugar and balsamic vinegar. Bring the mixture to a boil then lower the heat and simmer until the mixture has reduced to about 3 tablespoons. Let cool and set aside.

For the pistachio crusted lamb:

• Preheat oven to 450°F (230ºC).
• Season the lamb all over with salt and pepper. Lay the racks of lamb in front of you horizontally, bone side up, and with the bones facing away from you. Make shallow (no deeper than ¼”) cuts through the meat between each bone.
• Stand the racks of lamb up, with the meatiest portion of the meat facing inward. Shape the two racks into a circle and tie the meat together in a circle. Tie once midway up the outward facing bones and another below the bones in the meaty portion.
• In the bowl of a food processor pulse the pistachios with the garlic and rosemary until finely chopped. Add the olive oil and pulse until a paste forms. Season the paste with salt and pepper and pulse once more.
• Coat the racks of lamb all over with the pistachio paste and set the lamb in a small roasting pan.
• Cover the bones loosely with a sheet of aluminum foil to prevent them from burning. Roast the rack until the internal temperature reads 130ºF/ 54ºC (for medium rare), about 40 minutes. Transfer the lamb to a cutting board and let it rest for about 10 minutes, discarding the foil.

For serving:

• To serve, remove the string and cut the lamb between ribs into chops and serve, with additional pomegranate glaze. Garnish with pomegranate seeds.

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This post was created in partnership with American Lamb – all opinions expressed are my own.