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Costco Rack of Lamb with Dijon-Pistachio Herb Crust

The most impressive dinner you can pull off in 45 minutes — Costco's frenched rack of lamb seared, crusted with pistachios and herbs, and roasted to a perfect medium-rare.

Prep Time
20 min
Cook Time
25 min
Servings
4
Cost / Serving
$11.25

Quick Answer

Pat Costco's frenched rack of lamb dry, sear all sides in screaming-hot cast iron, brush with Dijon, press on a pistachio-herb crumb crust, and roast at 400°F until 130°F internal. Rest 10 minutes. Total 45 minutes for an impressive dinner that serves 4.

Costco sells pre-frenched racks of lamb that make an elegant dinner feel completely achievable on a weeknight. The technique is a two-stage cook: a hard sear in a hot cast iron pan to develop color on the fat cap, then a coating of Dijon mustard pressed into a pistachio-herb breadcrumb crust, followed by a short roast at high heat. The result is a deeply savory crust over rosy, tender medium-rare lamb that looks like it came from a high-end restaurant.

Instructions

  1. 1

    Remove the racks from the refrigerator 30 minutes before cooking to take the chill off. Pat them completely dry with paper towels — a dry surface is essential for a good sear. Season all over with kosher salt and black pepper.

  2. 2

    Preheat your oven to 425°F with a rack in the center position. While the oven heats, make the herb crust: combine the chopped pistachios, panko, parsley, rosemary, minced garlic, olive oil, and ¼ tsp salt in a bowl. Mix until the crumbs are evenly moistened with the oil. Set aside.

  3. 3

    Heat a large oven-safe cast iron or stainless skillet over high heat until smoking. Add the neutral oil. Place the racks fat-side down and sear for 3–4 minutes until the fat cap is deep golden brown. Use tongs to sear the meat side briefly, about 1 minute, then stand the racks up on the bone ends and sear the underside for another minute. This builds the fond and renders the fat.

  4. 4

    Remove the pan from the heat. Let the racks cool for 2 minutes (so the mustard doesn't slide off), then brush the fat cap and meat side of each rack generously with Dijon mustard, using about 1.5 tbsp per rack.

  5. 5

    Firmly press the pistachio-herb crust onto the mustard-coated surfaces, packing it so it adheres well. The mustard acts as the glue. Position the racks fat-side up in the skillet with the bones interlaced (tent-style) so they support each other and the crust faces up.

  6. 6

    Roast in the preheated 425°F oven for 18–22 minutes, until an instant-read thermometer inserted into the thickest part of the meat (not touching bone) reads 125–128°F for medium-rare. The crust should be golden and fragrant. If the crust is browning too fast, tent loosely with foil.

  7. 7

    Transfer the racks to a cutting board and rest uncovered for 8–10 minutes. The internal temperature will rise to 130–135°F (medium-rare) during this time. Do not skip the rest — the lamb will be significantly juicier.

  8. 8

    Carve by slicing between the ribs into individual chops. Serve 3–4 chops per person with a pinch of flaky sea salt over the top.

Frequently Asked Questions

What internal temperature should rack of lamb be cooked to?+
For medium-rare — the classic and most recommended doneness for rack of lamb — pull it from the oven at 125–128°F and let it rest to 130–135°F. For medium, pull at 135°F and rest to 140–145°F. Beyond medium, the lamb starts to tighten and lose its delicate flavor. Always use an instant-read thermometer inserted horizontally into the thickest part of the loin, away from the bone.
Does Costco sell pre-frenched rack of lamb? Do I need to french it myself?+
Yes — Costco's rack of lamb comes fully frenched, meaning the rib bones are already cleaned of fat and meat to expose the bone tips. This is the classic presentation you see in restaurants and requires no prep work on your part. The racks are sourced from Australia or New Zealand, where lamb is raised on open pastures, giving the meat a mild and clean flavor compared to some domestic options.
What is the difference between lollipop lamb chops and a rack of lamb?+
A rack of lamb is the full set of 8 rib chops left intact and connected — you roast it whole, then carve between the ribs after cooking. Lollipop chops are simply the individual chops cut from that rack before cooking. Cooking the rack whole is better for an even medium-rare doneness and a dramatic presentation; individual lollipops are better for a quick pan-sear when you want each chop crisped on both sides.
How many chops should I plan per person for rack of lamb?+
Plan on 3–4 chops per person as a main course. A standard rack has 8 ribs, so one rack serves 2 people generously or 2–3 with sides. For a dinner party of 4, you'll want 2 racks, which is how Costco often packages them. If rack of lamb is one of several courses or proteins at a large gathering, you can get away with 2 chops per person.
What wine pairs well with rack of lamb?+
Rack of lamb is a classic match for medium-to-full-bodied red wines with earthy, savory notes. Top choices include Bordeaux (Cabernet Sauvignon-Merlot blends), Northern Rhône Syrah, Rioja Tempranillo, or a Napa Cabernet Sauvignon. The herb crust in this recipe specifically pairs well with the herbal notes in a Bordeaux or a Côtes du Rhône. If you prefer white wine, an aged white Burgundy or white Rhône can also work with the richness of the lamb.

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