3 fully trimmed racks of lamb (about 1-1/2 lbs each)
3 tblsp extra virgin olive oil
1/4 C dijon mustard
1/3 C pistachios, chopped
1/3 C pecans, chopped
1/4 C panko breadcrumbs
2 tblsp unsalted butter, melted
2 tblsp rosemary, minced
1 tblsp chives, thinly sliced
salt and pepper to taste
Preheat oven to 375°F. Season each rack of lamb with salt and pepper and set aside.
Pour the oil in a large pan over medium-high heat and sear each rack for 3 to 4 minutes on each side.
Place each rack, bone side down, on a shallow baking sheet and brush the tops of each with a generous amount of mustard and set aside.
In a small bowl, combine the pistachios, pecans, panko, melted butter, rosemary, chives, salt and pepper and toss together until fully thoroughly combined. Cover the racks with the nut mixture and press the tops firmly ensuring the mixture will stick.
Place the racks in the oven for 25 to 30 minutes or until the tops have lightly browned and the meat is pink in the center.
Allow the racks to cool slightly—about 7 to 10 minutes—before slicing and serving.
—remove the lamb from the fridge about 25-30 minutes before you cook it. This takes the chill off and helps for a more even cooking.
—cook lamb to an internal temp of 120° for rare and and 130° for medium.
—don’t forget: the temp will continue to rise after you remove it from the oven.