Pistachio-Crusted Grilled Rack of Lamb with a Carrot-Ginger Essence


Preparation info

  • Serves


    • Difficulty


Appears in

America's Best Chefs Cook with Jeremiah Tower

America's Best Chefs Cook with Jeremiah Tower

By Jeremiah Tower

Published 2003

  • About

Both the mustard-brown sugar glaze and the carrot-ginger essence can be made 2 days ahead of time and held, covered, in the refrigerator. Patrick serves these chops with toasted whole shelled pistachios and Brussels sprout leaves cooked 5 minutes in boiling salted water, buttered, and seasoned.


  • 3 racks lamb, about pounds each, bones scraped clean, or “Frenched”
  • salt and freshly ground pepper
  • 4 cups organic carrot juice
  • 2 tablespoons crème fraîche or sour cream
  • teaspoons finely chopped peeled fresh ginger
  • 1 cup brown sugar
  • 1 cup Dijon mustard
  • 2 cups pistachio nuts, shelled, lightly toasted


Preheat the oven to 400°F. Fire up the broiler or grill.

Season the racks of lamb with salt and pepper and grill or broil, turning, until crisp and slightly charred on the outside, 5 minutes on each side. Remove from the grill and set aside.

Put the carrot juice in a medium saucepan and cook over medium heat until reduced by half. Remove from the heat. Whisk in the creme fraîche. Add the ginger and a pinch of salt. Allow the ginger to steep for 10 minutes and then strain. Set the carrot sauce aside.

Combine the brown sugar and mustard in a bowl; blend well. Brush the racks with this mustard-brown sugar glaze and put them in a roasting pan, fat side up. Roast for 10 to 12 minutes.

Meanwhile, finely chop enough of the pistachios to yield cups. Remove the lamb from the oven and when just cool enough to handle, dip the fat side of the racks into the chopped pistachios. Return to the oven for another 3 to 4 minutes. Remove the racks from the oven and let rest for 3 minutes.

Reheat the carrot sauce. Slice the racks into individual chops. Place them in the center of each of 6 heated plates and splash the carrot sauce around the lamb. Garnish with the remaining whole toasted pistachio nuts.