Roasted Rack of Lamb with Pistachio Crust

Directions

Preheat the oven to 400 degrees F. Season rack of lamb with salt and pepper on both sides, and make 1/4 inch slits between the ribs but leave the racks of lamb intact. Heat 2 tbsp of olive oil in a nonstick pan or skillet on medium-high until shimmering but not smoking. Add each lamb rack and brown. Transfer lamb racks from the pan and place on a lightly oiled baking sheet, top side up (which is the meaty side with the fat layer).In a small bowl, stir the mustard, crushed garlic, softened butter and lemon juice. In a separate bowl, combine the chopped pistachios, panko, sesame seeds, thyme, parsley and mint flakes.   With a spoon, spread an equal amount of the mustard mixture on each lamb rack (top side only). Now, carefully press a generous amount of the pistachio mixture to cover the top. Clean any crumbs off the baking sheet. Place the baking sheet in the 400 degrees F heated-oven. Roast for 20 minutes (10 minutes per rack of lamb). Remove from heat, and carefully transfer the lamb racks to a cutting board. Let rest for 5 minutes before carving.When ready, carve each lamb rack into two portions, allowing 4 ribs per person.     

Use an instant read thermometer to determine if lamb is done to your liking. Typically, roast rack of lamb should be cooked to rare (internal temperature reaching 125 degrees F) and for medium-rare, internal temperature should read 135 degrees F). To avoid overcooking, take the lamb out about 5 degrees before it reaches the temperature you are looking for. As it sits briefly, the temperature will rise.