Rack of Lamb with Honey-Pistachio Pesto Crust

Elevate your dining experience with this succulent rack of lamb, glazed with a Dijon-honey herb crust and finished with a luscious pistachio pesto. The rich flavors of Goldswarm honey, aromatic herbs, and nutty pistachios combine to create a showstopping dish perfect for any special occasion.

Serves 4

Ingredients

• 2 racks of lamb (1.5 lbs each, Frenched; approx. 4 single chops per rack)
• 2 tbsp French Dijon mustard
• 2 tbsp Goldswarm honey
• 1 tbsp minced garlic
• 1 tsp Herbes de Provence (or substitute with equal parts dried oregano, rosemary, and thyme)
• Salt, to taste
• 8 oz artisan basil pesto (store-bought; recommended: Rao’s or Seggiano)
• 1/3 cup raw shelled pistachio nuts

Method

1. Preheat a convection oven to 450°F.
2. In a food processor, coarsely grind the pistachio nuts. Combine the pistachio nuts and pesto in a jar or bowl, mix well, cover with plastic wrap, and refrigerate.
3. In a separate bowl, whisk together the Dijon mustard, Goldswarm honey, Herbes de Provence, and minced garlic to create a smooth glaze.
4. Season the lamb racks (top, bottom, and sides) generously with salt. Using a pastry brush, evenly coat the lamb with the Dijon-honey glaze. Let the racks marinate at room temperature for 30 minutes.
5. Cover the bones with foil to prevent burning.
6. While the lamb is marinating, preheat a rimmed baking pan in the oven.
7. Carefully remove the heated pan (use oven gloves) and place the lamb racks flesh side up, bones down. Roast for 15-20 minutes, allowing the Dijon-honey crust to caramelize into a rich golden brown.
8. Remove the lamb from the oven and brush a thin layer of the pistachio pesto across the top of each rack.
9. Return the lamb to the oven and roast for an additional 5-10 minutes. Use a meat thermometer to check the internal temperature:
   • Medium-rare: 130-135°F
   • Medium: 140-145°F
   • Well-done: 160-165°F
10. Transfer the lamb racks to a cutting board. Brush another thin layer of fresh pesto over the top and let them rest for 10 minutes to allow the juices to settle.
11. Using a sharp carving knife, carefully slice between the rib bones into individual chops.
12. Arrange the lamb chops on a platter and serve with the remaining pistachio pesto on the side as a condiment.

Created by Rashné – Culinary Alchemist and Chef, The Perfect Bite. A passionate foodie and product innovator, Rashné spent three decades at Whole Foods Market, including as Global VP of Culinary Operations, transforming its Culinary Program into a company hallmark.