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Making a crust for any roast — lamb, rib, pork — is an excellent way to ensure that the meat will stay moist during the cooking process. It also adds another layer of flavor, for example: a mustard crust for your pork loin. Plus it usually involves butter.

Making a crust for any roast — lamb, rib, pork — is an excellent way to ensure that the meat will stay moist during the cooking process. It also adds another layer of flavor, for example: a mustard crust for your pork loin. Plus it usually involves butter.

Whole pistachios provide a textural crunchy element for a hearty lamb rack, as well as an attractive presentation perfect for a holiday meal. This recipe calls for a 10-minute stint in the oven, à la the French, but if you’d like your lamb less “baaahhh” and more “cooked,” feel free to leave it in there for up to 30 (medium-well).