Although it’s a special occasion anytime rack of lamb is on the table, the addition of a crunchy and vaguely exotic coating of pistachio nuts brings something different to the party. We dressed it up with a red wine sauce made with Zinfandel, a bold, slightly spicy varietal. Make sure you dress up, too.

Pistachio-Crusted Rack of Lamb with Spiced Zinfandel Sauce
Meredith Deeds & Carla Snyder, Everyday to Entertaining

Preheat oven to 450°.

Lamb
2 8-rib frenched racks of lamb
Salt and freshly ground black pepper
1 Tablespoon olive oil

Crust
1 cup finely chopped unsalted natural pistachios
1 cup fresh bread crumbs
¼ cup finely chopped parsley
½ teaspoon salt
¼ teaspoon freshly ground black pepper
2 Tablespoons Dijon mustard

Spiced Zinfandel Sauce
1 Tablespoon olive oil
3 Tablespoons chopped shallot
¼ teaspoon ground allspice
¼ teaspoon ground cinnamon
1 cup Zinfandel wine
1 cup beef stock or reduced-sodium ready-to-use beef broth
¼ cup unsalted butter
1 Tablespoon balsamic vinegar
Salt and freshly ground black pepper

Lamb: Trim off all but a thin layer of fat from meat on lamb racks. Season lamb with salt and pepper. In a sauté pan or skillet, heat oil over high heat. Sear lamb, one rack at a time, on all sides for about 5 minutes total or until nicely browned. Transfer lamb to a platter and let cool. Do not wash pan.

Crust: In a small bowl, mix together pistachios, bread crumbs, parsley, salt, and pepper. When lamb is cool enough to handle, brush mustard on lamb and coat with crust mixture, pressing firmly to adhere.

Place lamb, bone side down, on baking sheet and roast in preheated oven for 15 minutes. Remove from oven and insert an instant-read thermometer into one end of the meatiest part, not touching the bone. If it registers 125° or more, remove immediately. If it reads less, put lamb back into oven and continue roasting for 5 minutes or until temperature reaches 125°. Transfer to a cutting board and let stand for 10 minutes.

Spiced Zinfandel Sauce: While lamb is resting, make sauce. In the pan that you seared the lamb in, pour off all the fat. Heat olive oil over medium heat. Add shallot and sauté for 3-4 minutes or until softened. Add allspice and cinnamon and sauté for 1 minute more. Add wine and boil, stirring and scraping, for about 5 minutes or until most of the wine has evaporated.

Add stock and continue to boil for 3-4 minutes or until about ½ cup of liquid remains. Remove from heat and whisk in butter, 1 Tablespoon at a time. Add balsamic vinegar and season with salt and pepper to taste.

Separate the ribs by cutting down straight through them. Spoon sauce on warmed plates and lay chops over sauce.

Serves 4-6.