Cashew Crusted Rack of Lamb

Cashew Crusted Rack of Lamb

Sir do you have the time? Oh, it’s Lamb-o-Clock?! This cashew crusted rack of lamb pulls out all the stops. Only invite your favorite people over for this bad boy. It’s the dish that will result in desperate FaceBook messages from your guests begging you to invite them over again.

Tips / Suggestions

  • Be sure to monitor how the cashew crust is forming. If it’s crisping up sooner than you want to pull the lamb off, place a sheet of aluminum foil over top to prevent it from being burned.
  • You can cut some fat off of the lamb and use that to sear with instead of oil. I’ve done this with steaks as well. It works great to oil the cooking surface.
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Cashew Crusted Rack of Lamb

Recipe by BacusBBQ


Prep time


Cooking time




A delicious rack of lamb coated with a cashew crust, roasted to perfection, and smothered with a rosemary red wine sauce.


  • 1 1 8 bone rack of lamb

  • 1/4 cup 1/4 bbq seasoning of choice

  • 2 tbsp 2 olive oil

  • 2 cups 2 whole cashews (low or no salt)

  • 2 cups 2 panko

  • 1/4 cup 1/4 mustard of choice (I used dijon)

  • Rosemary Wine Sauce
  • 2 2 garlic cloves smashed

  • 3 sprigs 3 fresh rosemary

  • 1/2 1/2 lemon (juiced)

  • 1/2 cup 1/2 beef stock

  • 1 tbsp 1 butter

  • 1/4 cup 1/4 red wine

  • 1 tbsp 1 corn starch

  • 1 tbsp 1 water


  • Take the rack of lamb and remove the fat cap. Season all sides and set aside. You can choose to leave the fat cap as is and just score it. It really depends on how much fat your lamb has. It's a judgement call. I didn't feel the need to keep it.
  • Heat a cast iron pan to medium high heat. Add olive oil. Once hot, sear all sides of the lamb. This usually takes a couple minutes per side. Once it's nicely browned you're good. Don't clean out the pan.
  • Add the cashews and panko to a blender. Thoroughly blend. Rub the mustard all over the lamb and then coat all sides with the cashew / panko mixture. Spread as evenly as possible.
  • Heat your grill or smoker to 300 degrees F indirect. Add a wood chunk of choice. I used hickory. Set the lamb on the smoker and cook until the internal temperature is 125 to 135 degrees F. This is up to you depending on how rare you like lamb. I prefer closer to 125 F.
  • While the lamb cooks, take the same pan used for searing the lamb and bring to medium heat. Add the butter and garlic. Once the butter has melted and garlic browned a little, add the wine, beef stock, corn starch, water, rosemary, lemon juice, and mix well, de-glazing the pan. Cook (stirring frequently) until it has thickened a little bit (roughly 5-10 minutes). Remove the pan from the heat and strain the sauce into a bowl. Set aside.
  • Once the lamb is done cooking, remove from the smoker and let rest for 5-10 minutes. Slice into chops, pour some of the sauce over top, and dig in.

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