Ingredients
2 rack lamb (for 3 chops per person)
kosher salt and freshly ground black pepper
2 tbsp. olive oil
1/4 c. Dijon mustard
1 tbsp. fresh thyme
2 shallots
1/2 c. dry bread crumbs
1/4 c. pistachios
Preparation
Step 1Preheat the oven to 450 degrees F. Season the lamb with salt and pepper. Line a baking sheet with parchment paper.Step 2Place a large, heavy, ovenproof skillet (I prefer cast-iron) over high heat. Pour in the olive oil. When the oil is hot, place one or two of the lamb racks (depending on the size of your pan), fat side down, into the oil. Sear the meat undisturbed until golden, about 3 minutes. Turn the meat and brown the other side. Transfer the lamb to a plate or side dish. Repeat if necessary with the other rack.Step 3In a small bowl, combine the Dijon mustard, thyme, and shallots. In a wide, shallow bowl, combine bread crumbs, pistachios, 1/4 teaspoon salt, and 1/4 teaspoon pepper.Step 4Use a pastry brush to spread the Dijon mixture over the meat of the lamb rack. Dredge the Dijon-coated lamb rack in the bread crumb mixture. Place the lamb racks on the baking sheet.Step 5Bake for 25 to 30 minutes for rare, or longer depending on the degree of doneness you desire. Loosely cover with foil and let stand ten minutes. Slice and serve.
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