Ingredients
- 2 fully trimmed racks of lamb (just under 1 1/2 pounds each)
- 1 teaspoon Herbes de Provence, or dried Italian herb blend
- salt and fresh ground black pepper to taste
- 1 tbsp vegetable oil
- 3 tbsp Dijon mustard
- For the crust:
- 2/3 cup finely chopped roasted pistachios
- 2 tablespoon plain bread crumbs
- 1 tablespoon melted butter
- 1 teaspoon olive oil
- pinch of salt and fresh ground black pepper
Instructions
Step 1
Preheat oven to 400 degrees F.
Step 2
Season the lamb very generously with the fresh black pepper and salt to taste. Sprinkle over and press in the dried herbs. Heat the vegetable oil in a large skillet, and brown the lamb racks on both sides for a few minutes over high heat. Remove to a roasting pan and reserve.
Step 3
Use a spoon to spread the Dijon mustard over the surfaces of the lamb. Spread some on the sides and ends, but most should remain on the top surface.
Step 4
Combine the crust ingredients in a small mixing bowl. Divide between the 2 racks of lamb, and sprinkle over to cover the mustard-spread surface. Once evenly distributed, press gently with your fingers to makes sure it's adhering to the mustard.
Step 5
Place in the preheated oven and cook for 25 minutes, or until the internal temp is 125-130 degrees F, for medium-rare. Remove and let rest 10 minutes before slicing between the bones and serving.
