Ingredients
2rack lamb
kosher salt,and freshly ground black pepper
2tbspolive oil
¼cupdijon mustard
1tbspfresh thyme
2shallots
½cupdry bread crumbs
¼cuppistachios
Preparation
Preheat the oven to 450 degrees F. Season the lamb with salt and pepper. Line a baking sheet with parchment paper.
Place a large, heavy, ovenproof skillet 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 the pan), fat side down, into the oil. Sear the meat undisturbed for about 3 minutes until golden.
Turn the meat and brown the other side. Transfer the lamb to a plate or side dish.
Repeat if necessary with the other rack.
In a small bowl, combine the Dijon mustard, thyme, and shallots. In a wide, shallow bowl, combine bread crumbs, pistachios, salt, and pepper.
Use 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. Bake for 25 to 30 minutes for rare, or longer depending on the degree of doneness desired.
Loosely cover with foil and let stand for 10 minutes.
Slice and serve.
