Lamb with Mint & Pistachio Gremolata – Recipe & Guide
This lamb with mint and pistachio gremolata is a refined yet simple holiday main course. Juicy, smoky-seared lamb racks are topped with a vibrant mint, parsley, lemon, and pistachio gremolata — a bright, crunchy finish that balances the rich meat perfectly. A stunning dish for Christmas, Easter, or any festive dinner.
Equipment
- Grill or heavy skillet
- Oven-safe roasting pan
- Mixing bowl
- sharp knife
- Meat thermometer
Ingredients
- 2 racks lamb (approx. 800 g total), trimmed of silver skin
- 2 Tbsp smoked paprika
- kosher salt, to taste
- freshly ground black pepper, to taste
- 2 lemons, zest only
- 3 Tbsp fresh lemon juice (juice of 1 lemon)
- ½ cup fresh mint leaves, finely chopped
- ¼ cup fresh Italian parsley, finely chopped
- ½ cup pistachio nuts, roughly chopped
- 4 cloves garlic, crushed
- 4 Tbsp olive oil
- ½ tsp kosher salt (for gremolata)
- 50 g pomegranate seeds (optional garnish)
Instructions
- Bring lamb racks to room temperature. Trim any silver skin for even cooking. Preheat oven to 400°F (200°C). If grilling first, preheat the grill to high.
- Rub lamb with smoked paprika, salt, and black pepper on all sides. The paprika adds smoky depth that complements the fresh gremolata.
- On a very hot grill or oven-safe skillet, sear lamb on all sides until browned and caramelized, forming a flavorful crust.
- Transfer lamb to the preheated oven and roast for 10–12 minutes, or until internal temperature reaches 135–140°F (57–60°C) for medium-rare. Let rest 15 minutes before slicing.
- In a bowl, combine lemon zest, lemon juice, chopped mint, parsley, pistachios, garlic, olive oil, and salt. Mix well to coat evenly.
- Carve the rested lamb into cutlets or slices. Arrange on a platter and spoon gremolata generously over the top. Garnish with pomegranate seeds for a festive touch.