Smoked Pistachio Rack of Lamb

Smoking and roasting this pistachio, mint and cumin encrusted rack of lamb can all be done indoors and the finished lamb comes out tender and medium rare with a fragrant smoky crust that's ultra flavorful.

Course Entree
Cuisine Best, Experimental, Middle Eastern
Level Intermediate
Main Ingredient Lamb
Diet Dairy-Free, Gluten-Free, Low Sugar, Low-Carb
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes


  • 6 cloves garlic (about half a head peeled)
  • 1/4 cup fresh mint leaves
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon sea salt
  • 2 teaspoons cumin seeds
  • 1 teaspoon fennel seeds
  • 1 teaspoon coriander seeds
  • 1 teaspoon black peppercorns
  • 40 grams shelled pistachios (about 1/3 cup)
  • 720 grams rack of lamb
  • 2 tablespoons loose leaf tea
  • 2 teaspoons granulated sugar
  • pomegranate molasses (for serving)


  1. To make the pistachio crust, add the garlic, mint, olive oil, salt, cumin, fennel, coriander, and black peppercorns to the small bowl of a food processor and pulse until everything is roughly ground. You'll need to scrape down the sides of the work-bowl a few times.
  2. Add the pistachios and pulse until the mixture is a coarse gravelly texture.
  3. Spread the pistachio mixture all over the rack of lamb, cover and refrigerate overnight.
  4. Preheat oven to 375 degrees F (190 C)
  5. Line a cast iron dutch oven with aluminum foil. Add the tea and sugar then place a wire rack over on top to keep the rack of lamb elevated off the tea and sugar. With an externally venting hood running on high, cover the pot with a tight fitting lid and heat over high until you see smoke coming out from the pot.
  6. Quickly add the rack of lamb, and close the lid. Smoke the lamb for 10 minutes. Remove the lid, then transfer the pan to the oven and roast until the lamb has reached 135 degrees F (57 C) for medium rare (about 20-25 minutes).
  7. Remove the lamb from the oven and transfer to a cutting board and allow it to rest for 10 minutes before slicing the lamb chops between the bones.
  8. Serve with pomegranate molasses.