Pistachio-Crusted Lamb Rack

1. 1

   Process first 3 ingredients in food processor 30 seconds or until finely ground. Transfer crumb mixture to a shallow dish or pan.

2. 2

   Brush lamb with Dijon mustard, and sprinkle with salt and pepper. Roll in crumb mixture, coating well. Chill 2 hours.

3. 3

   Cook lamb, in batches, in hot oil in a large skillet over medium-high heat 1 minute on each side or until light brown. Transfer to 2 (13- x 9-inch) lightly greased baking dishes.

4. 4

   Bake lamb at 350u00b0 for 24 minutes or until a meat thermometer inserted into thickest portion registers 135u00b0 (medium-rare), or bake 30 to 35 minutes or until a meat thermometer inserted into thickest portion registers 145u00b0 (medium).

5. 5

   Remove from oven; cover loosely with aluminum foil, and let stand 5 minutes or until thermometer registers 145u00b0 (medium-rare) or 160u00b0 (medium). Cut into chops, and serve with Cranberry-Black Bean Relish.

* Per serving · 4 servings · Values may vary.

No additional tips available.