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Herb and Pistachio Crusted Lamb Rack with Escarole and White Beans

servings: 4
Herb and Pistachio Crusted Lamb Rack with Escarole and White Beans

prep time


total time





Herb and Pistachio Crusted Lamb Rack with Escarole and White Beans

servings: 4

Rack of Lamb:

  • 1 bone-in lamb rack, bones cleaned, 16-20 oz.
  • 1 Tbsp. kosher salt
  • 1 tsp. fresh ground black pepper
  • 1 Tbsp. canola oil
  • 2 Tbsp. Dijon mustard
  • 1/4 cup Hood® Heavy Cream
  • 2 cups panko bread crumbs
  • 2 Tbsp. butter
  • 1/2 tsp. kosher salt
  • 2 cups ground pistachios
  • ½ cup parsley, chopped
  • ½ cup mint, chopped

Escarole and White Beans:

  • 1 Tbsp. extra virgin olive oil
  • 1 Tbsp. garlic, chopped
  • 1/4 tsp. chili flakes
  • 1 tsp. fresh thyme, chopped
  • 1 tsp. fresh rosemary, chopped
  • 1 pound escarole, washed and chopped
  • 1 can white beans, drained
  • 1/2 cup Hood® Heavy Cream
  • 1 Tbsp. butter
  • 1 1/2 tsp. kosher salt
  • 1 tsp. lemon juice
Rack of Lamb: Preheat oven to 350° F. Season lamb rack with salt and pepper. Heat a large sauté pan over high heat with 1 Tbsp. canola oil. When the oil begins to shimmer, add the lamb rack, meat side down. Sear until golden brown on all sides of the meat, rolling the lamb rack as needed. Remove lamb from the pan. Place lamb rack, bone side down, on a baking sheet and roast for 10 minutes or until the internal temperature of the rack reaches 135° F. Remove lamb from oven and let rest for 10 minutes.

In a large sauté pan, melt the butter over medium heat. Add the panko bread crumbs and toss gently. Tossing occasionally, allow the panko bread crumbs to slowly and evenly toast in the butter until golden brown. Season with kosher salt. Remove from heat and toss in a medium mixing bowl with the pistachios, chopped parsley and chopped mint.

Combine Hood® Heavy Cream and Dijon mustard. Use a pastry brush to paint the lamb rack evenly with the cream mixture, then roll the lamb rack in the crust mixture, pressing firmly to adhere. Put the crusted lamb rack in the oven again for 5 minutes or until pistachio crumb is lightly toasted. Slice to serve.

Escarole and White Beans: Heat extra virgin olive oil and garlic in a large sauté pan on high heat; carefully watch for the garlic to begin to sizzle. Add the chili flakes, thyme and rosemary to the oil, then immediately add the escarole. Cook escarole on high, stirring gently until it begins to wilt. Add the white beans, Hood® Heavy Cream, butter and kosher salt. Cook on high heat until reduced to sauce consistency. Season with lemon juice and serve with rack of lamb.

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