Pistachio-crusted Rack of Lamb

Chef Giovanni Gabana got challenged by chef Rasmus Olander of restaurant Benz at Kazerne to create a dish with lamb and pistachio. So this week Giovanni shares his recipe for pistachio-crusted rack of lamb accompanied by roasted shallot, fried sage and balsamic vinegar.

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(2 persons)

  • 1 rack of lamb

  • 100 g pistachio

  • 20 g pecorino

  • 1 cracker

  • 4 shallots

  • balsamic vinegar of excellent quality

  • 10 g butter

  • 100 g egg white

  • sage

  • olive oil


  • Preheat the oven at 180 degrees.

  • Clean the lamb.

  • Carve the meat between the bones.

  • Peel the shallot and cut it into parts.

  • For the crust: crush the pistachio together with the crackers in a kitchen machine.

  • Add the pecorino to the crust until you obtain a smooth mixture.

  • Sear the lamb in a pan with oil, butter and garlic.

  • Remove the lamb from the pan when it’s seared.

  • Bread the lamb by coevering it with a thin layer of the egg white and after that a layer of pistachio crust.

  • Put the lamb in the oven at 180 degrees for 8 minutes.

  • Degrease the pan you used for the lamb and add the balsamic vinegar.

  • Heat it and leave the balsamic vinegar to reduce by half.

  • Then add the butter to create a lucid sauce.

  • In another pan roast the shallot with oil and garlic.

  • Gently pan fry the sage in another pan and dry it.

  • Put the lamb on a plate and finish as you wish.

  • Enjoy!