Ingredients:
1 rack of lamb, cut in half
1 cup pistachios, chopped (use a food processor to make it easier)
1/4 cup Italian style bread crumbs
1 tablespoon oil
1 tablespoon butter
2 tablespoons mustard (I used Bold & Spicy, you can also use Dijon)
Salt
Pepper

Directions:
reheat oven to 400 F

Generously salt the lamb, sprinkle with pepper and set aside. In a heavy skillet over high heat, melt the butter and add the oil. Carefully place the lamb into the skillet and sear on all sides.

Remove from pan and allow the lamb to cool just until you're able to work with it. Using a kitchen brush, brush on the mustard all over the meat. Don't be shy with the mustard, it helps everything stick together, put a nice layer on the meat

In a bowl, mix together the pistachio and the bread crumbs. Using your hands pat on the pistachio mixture onto the lamb .

Place on a baking sheet and interweave the bones, this will help the meat stand on its own. Cover the bones with a piece of foil to avoid charring. 

Place into the oven for 20 minutes, for a medium rare centre, or 30 minutes for a medium centre. 

Remove from the oven and tent a piece of foil over the lamb and let it sit for 10 minutes. The foil helps keep the lamb stay warm and letting the meat sit before cutting allows it to redistribute all of its juices so that they do not run when you cut into it. 

To cut, cut along the bone and you should be able to cut right through without hitting any bone at the bottom. Serve with any sides you like, I love it with sweet potato puree because I think the flavours mingle nicely with the pistachio and the meat. 

Bon appetite!