Source: dLife

A simply elegant mustard, pistachio and fresh herb encrusted rack of lamb.

Servings

3 piece Bread, white, soft, slice , day old
0.33 cup Nuts, pistachio, dry roasted, unsalted , finely chopped
1.25 tsp grated lemon rind
2.5 tbsp chopped parsley , finely chopped
0.25 cup fresh lemon juice
0.75 tsp salt , divided
0.25 cup fresh chives , finely chopped
0.25 g fresh mint , finely chopped
2.5 tbsp dijon mustard
2 medium garlic cloves , minced
3 lb Lamb, average of all cuts, lean, raw, choice, 1/4" trim , trimmed (1/2 lb each French cut racks of lamb)
1 cooking spray
1 oz fresh mint (sprigs for garnish)

1 Preheat oven to 425°F.
2 Crumble bread in food processor or blender until coarse crumbs are formed to make about 1-1/4 cups.
3 In medium mixing bowl, mix bread crumbs, nuts, lemon rind, parsley, lemon juice, and 1/2 teaspoon salt.
4 In separate bowl, mix chives, mint, garlic, and mustard.
5 Season lamb with 1/4 teaspoon salt.
6 Coat skillet with cooking spray, heat over medium-high heat. Place lamb in skillet and cook 2 minutes per side.
7 Spread half of mustard mixture over meat side of rack.
8 Lightly pat down half breadcrumb mixture on top of mustard.
9 Coat baking sheet with cooking spray. Place lamb, meat side up, and bake 35 minutes or until a meat thermometer reads at least 140°F.
10 Let lamb rest 10 minutes before slicing. Top with mint sprigs.