Pistachio-Crusted Rack of Lamb with Mint Chimichurri

If you’re looking for a true showstopper for a celebratory meal or holiday gathering, this gorgeous rack of lamb is it. The presentation is undeniably stunning, but the flavor delivers just as beautifully: think nutty pistachios folded into a crisp breadcrumb crust and a fresh, verdant chimichurri that brings the perfect acid-forward lift to the rich, roasted meat. Any leftover chimichurri is a gift: drizzle it over roasted root vegetables, whisk it into a marinade, or spoon it over fried eggs.

2 racks of lamb rib chops (about 6 to 8 ribs), Frenched

Kosher salt, to taste

Black pepper, to taste

2/3 cup finely chopped pistachios

2 tablespoons plain breadcrumbs

2 tablespoons grated Parmesan cheese

2 tablespoons butter, melted

1/4 cup Dijon mustard

1 large yellow onion, cut into 1-inch-thick wedges

1 large fennel bulb cut into 1-inch-thick wedges

1/2 cup olive oil

1/2 cup finely chopped fresh mint

1/2 cup finely chopped fresh parsley

2 tablespoons red wine vinegar

1 clove garlic, finely grated

1/4 teaspoon crushed red pepper flakes

Preheat oven to 450°F. Trim all but a thin layer of fat from the lamb racks. Score the remaining fat with a sharp knife, and pat dry. Rub the meat all over with salt and pepper. Place the pistachios, breadcrumbs, Parmesan and butter in a small mixing bowl and stir to combine well. Spread mustard on the fat side of the lamb racks. Top with the breadcrumb mixture, pressing to adhere crumbs to the lamb racks.

Place onion and fennel wedges in the bottom of a Le Creuset 5.25 qt. Signature Roaster and toss with 2 tablespoons of oil and a pinch of salt and pepper. Place the lamb racks on top of the vegetables in the roaster. Roast until the pistachio mixture starts to brown, about 15 minutes, then lower the temperature to 350°F. Cook until the lamb is medium-rare and the internal temperature is 130°F to 135°F, about 15 to 20 minutes longer. Remove lamb from the oven and let rest for 5 minutes before slicing between the bones into chops.

While the lamb rests, make the chimichurri. In a medium bowl, stir together the mint, parsley, remaining oil, vinegar, garlic and crushed red pepper flakes until combined. Season, to taste, with xsalt and pepper, and serve alongside the lamb.