Rack of Lamb with Pistachio Crust

Impress your guests with this beautiful pistachio-crusted roast rack of lamb. Sweet, nutty pistachios are added to a traditional Dijon mustard crust, which gives the lamb a great flavour and texture.

Lamb:
2 (1½ lb) racks of lamb, trimmed or Frenched
sea salt
black pepper, freshly ground
1 tsp. dried herbes de Provence
1 Tbsp. vegetable oil
3 Tbsp. Dijon mustard

Pistachio Crust:
⅔ cup pistachios, finely chopped and toasted
2 Tbsp. plain breadcrumbs, toasted
1 Tbsp. butter, melted
1 tsp. extra-virgin olive oil

Position a rack in the center of the oven and preheat oven to 400°F (200°C/180°C fan, Gas Mark 6).

If there's more than a thin layer of fat on the rack, use a sharp knife to trim, leaving a thin layer.

Season the lamb generously with the salt and pepper. Sprinkle the dried herbs over the lamb and gently press to adhere.

In a large, heavy skillet, heat the vegetable oil over medium-high heat. Brown the lamb racks, one at a time, for about 2 minutes per side, or until nicely browned.

Arrange the racks, bone side down, in a roasting pan. Use a spoon to spread the Dijon mustard over the surface of the lamb. Spread some over the sides and ends, but most of the mustard should remain on the top surface.

In a small bowl, combine the pistachios, breadcrumbs, melted butter, olive oil, and salt and pepper to taste.

Sprinkle half of the mixture over each rack of lamb. Once evenly distributed, press gently with your fingers to make sure it adheres to the mustard.

Roast the lamb for 18-25 minutes, or until a meat thermometer registers 120-125°F for rare or 130-135°F for medium-rare.

Remove the lamb from the oven, tent with foil, and let rest for 10 minutes.

To serve, carve the racks between the bones to cut into chops.

Makes 4 servings.

Cook's Notes:

• Tender cuts of lamb, such as a rack and loin chops, should be cooked using dry heat methods, such as roasting, grilling.
• It's recommended that for the best flavour and texture, you serve lamb rare or medium rare. Using a meat thermometer is the best way to gauge this - the internal temperature will register 120-125°F for rare, and 130-135°F for medium-rare. Remember that the meat will continue to cook (another 5-10°F) after it has been removed from the oven (this is called carryover cooking).
• Coating the lamb with mustard not only adds flavour but allows for the nut crust to stick.