Pistachio Crusted Lamb Rack

By Executive Sous Chef Ramit Kohli

Pistachio crusted lamb rack

  • Pre-heat the oven to 200 degrees.
  • Finely chop the pistachios. 
  • In a bowl, combine the chopped pistachios with half a teaspoon of salt.
  • In another small bowl, prepare the marinade for the lamb by combining the honey, lemon juice, cayenne pepper, one teaspoon of salt, pepper and olive oil. Mix well.
  • Marinate the lamb chops using the above marinade. Set aside for 120 minutes under refrigeration. 
  • Heat olive in a griddle pan till medium hot. Sear the lamb chops to seal in the juices of the meat. Set aside.
  • Line a baking sheet with silver foil and arrange the lamb chops on it. Cook in the over at 200 degrees for 8 minutes. Check for doneness.
  • Remove the tray and generously sprinkle the chopped pistachios on the lamb rack.
  • Roast for another minute.
  • Once done, remove the lamb from the oven and allow the meat to rest for 2 to 3 minutes. 

Mango wood smoked jus

  • Wash the bones well and blanch them in hot water. 
  • Remove the blanched bones and brown them in an over at 1800 degrees. 
  • In a deep pan,  combined the browned bones with enough water that would cover them 
  • Add a sprig of rosemary and allow it to boil for an hour.  After an hour, lower the heat and allow it to simmer for 4 to 5 hours. Add water if required.
  • Once done, remove from heat and strain the stock pot.
  • Reduce the stock on medium heat until the stock becomes gelatinous and syrupy. 
  • Burn mango wood in a container. Cut off the fire when the wood is half burnt to create smoke. Place a mesh on top of the jus container on it. Cover and keep aside for 4-5 minutes. The smoky flavour will dissolve in the jus.
  • Finish off the jus with red wine, cream and butter.

Raw mango and asparagus salad

  • Mix together all the salad dressing ingredients in a bowl. Set aside.
  • Using a sharp paring knife, peel skin from the raw mangoes. 
  • Using a kom kom peeler, peel the flesh into strings into a mixing bowl.  
  • Add the chopped coriander, chili, peanut, blanched asparagus and mix well.
  • Add the dressing and toss again.


  • Assemble all the three components together and serve. 


Lamb Rack

  • Deshelled pistachios - 1 tbsp
  • Kosher salt - To taste
  • Honey - 1 tbsp
  • Fresh lemon juice - 1 tbsp
  • Rosemary - 1 sprig
  • Cayenne pepper - ¼ tsp
  • Cracked black pepper - ½ tsp
  • Lamb rib chops - 3 no.s
  • Extra virgin olive oil - 2 tbsp

Mango wood smoked jus

  • Lamb bones - 1 kg
  • Red wine - 1 tsp
  • Fresh cream - 1 tsp
  • Butter - 1 tsp
  • Rosemary - 1 sprig
  • Mango-wood - For smoking

Raw mango and asparagus salad

  • Blanched asparagus - 4-5 stalks
  • Firm, unripe mango - 1 no.
  • Chopped, fresh coriander - ½ cup
  • Roughly chopped peanuts - 1 tsp
  • Chopped red chilli - 1 no.

Dressing for the raw mango and asparagus salad 

  • Fresh lemon juice - 1 tsp
  • Brown sugar - 1 tbsp
  • Crushed dry red chilli - 1 tsp
  • Salt - To taste