Categories: Beef

Ingredients

• 1 lemon
• 2 racks of lamb (6-8 bones each), trimmed and frenched
• Kosher salt and pepper, to taste
• 3 tbsp olive oil, divided
• 1/2 cup shelled, roasted and salted pistachios
• 3 cups fresh mint leaves, loosely packed
• 3 garlic cloves, minced

Directions

1. Preheat oven to 450. Zest the lemon with a grater and squeeze the juice. Set aside.

2. Heat an oven-safe skillet or roasting pan large enough to hold both racks of lamb over medium-high. Season the lamb generously with salt and pepper on all sides. Add 1 tbsp of olive oil to the hot pan and sear the lamb on all sides for about 2 minutes per side. Let cool slightly.

3. Put the pistachios in a food processor and pulse a few times to grind them. Add the remaining 2 tbsp of olive oil and the mint, garlic, lemon zest and juice. Process until it turns into a paste. Spread the paste on the meat side of the lamb, pressing down firmly. Place the racks back into the skillet or pan bone side down and roast for 20 minutes for medium rare. Remove the lamb from the oven. Cover loosely with a piece of foil. Let rest for 10 minutes before cutting the lamb into chops using a thin, sharp knife.

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