Rack of Lamb with Pistachios

Preparation Preheat the oven to 400°F (200°C).

Crusting the Lamb Season the rack of lamb with salt and pepper. Brush the mustard all over the lamb. Press the chopped pistachios onto the mustard-coated lamb, covering the entire rack.

Searing the Lamb Heat olive oil in an oven-proof skillet over medium-high heat. Sear the lamb rack on all sides until golden brown, about 5 minutes.

Roasting the Lamb Transfer the skillet with the lamb to the preheated oven. Roast for about 15-20 minutes for medium-rare, or until the internal temperature reaches 145°F (63°C). Remove from the oven and let the lamb rest for a few minutes before slicing.

Preparing the Sauce In the same skillet used for searing the lamb, add the chopped shallots and minced garlic. Sauté until softened, about 2 minutes.

Making the Sauce Deglaze the skillet with chicken broth and white wine. Stir in the Dijon mustard and chopped rosemary. Bring to a simmer and cook for 5 minutes, until the sauce has reduced slightly. Season with salt and pepper to taste.

Plating Slice the rack of lamb into individual chops. Serve with the sauce and garnish with fresh rosemary sprigs.