Flip the script this holiday season and serve up this pistachio-crusted rack of Australian lamb as a show-stopping main course to elevate your holiday meal. Fragrant pink peppercorns and dried thyme are ground with pistachios to make a flavorful crust, then tossed with sesame seeds and some fluffy eggwhites to create a crisp, flavorful shell inspired by a middle eastern dukkah blend. Brush with sweet-tart pomegranate molasses mixed with egg yolk to help the crust adhere and provide an added punch of flavor that compliments the pasture-raised Australian lamb. This recipe easily doubles to serve a larger crowd, plus, a rack of lamb or boneless leg of lamb steaks cook much more quickly than a traditional roast beef, so you're able to spend more time with guests and less time in the kitchen!
- 1 cup raw shelled pistachios
- 1 tablespoon whole pink peppercorns
- 1 teaspoon dried thyme
- 2 tablespoons sesame seeds
- 2 tablespoons olive oil
- 1/ 2 teaspoon kosher salt
- Vegetable oil
- 1 large egg, yolk and white separated
- 2 tablespoons pomegranate molasses or honey, plus more for serving
- 1 (1.5 pound rack) Australian lamb
Season lamb generously with kosher salt on all sides and let rest at room temperature for 30 minutes.
Meanwhile, blitz pistachios, pink peppercorns, and dried thyme in a food processor to make a medium-fine powder. Transfer to a medium bowl and add sesame seeds and olive oil, tossing to coat.
Whip egg white in a medium bowl, then fold into pistachio mixture until well combined.
Stir egg yolk and pomegranate molasses in a small bowl to make a paste.
Preheat oven to 425F degrees.
Heat a large pan over medium-high heat. Add a drizzle of vegetable oil and heat until shimmering. Place lamb fat side-down and sear for 5 minutes. Flip and cook for an additional 3 minutes. Set aside to cool slightly for 5 minutes.
Brush lamb all over with pomegranate molasses mixture. Cover fat side of lamb with pistachio mixture, pressing firmly to adhere.
Roast lamb until desired internal temperature is reached: about 35-40 minutes, when an instant-read thermometer reads 135 degrees. Tent loosely with foil and let rest for 10 minutes for medium (145 degrees) before carefully slicing into single or double chops. Take extra care while slicing to help reduce the amount of cracking of the pistachio crust by pressing down on the crust with your opposite hand. Drizzle with more pomegranate molasses, if desired.