BACK RACK OF LAMB WITH PISTACHIO CRUST

• 2 racks of lamb - 8 chops frenched and fat cap 
• removed (ask your butcher to do this)
• Salt and pepper
• 2 tablespoons Dijon mustard
• 3/4 cups unsalted pistachios
• 1/2 cup panko breadcrumbs
• 3 medium shallots peeled
• 2 cloves garlic
• 1 egg white 
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• INSTRUCTIONS:

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1. Pre-heat oven to 400.
2. Place the lamb racks on a baking sheet and season with salt and pepper.
3. Smear each rack with 1 tablespoon of Dijon mustard.
4. In the bowl of a food processor add: the pistachios, panko, shallots, garlic, and 
5. egg white and pulse to grind everything to a course paste.
6. Divide and cover each rack with the pistachio mixture and place in the oven.
7. Roast for 25-30 minutes until an internal thermometer reads 145 for rare, 155 for 
8. medium, or more if you like it well done.
9. Remove the lamb from the oven and let stand 10 minutes
10. Slice between chops and serve.