Cut lamb racks in half. Smear racks with Dijon mustard; roll in pistachio crumbs (can prepare ahead to this point). Heat oven to 425 degrees. Heat skillet. When hot, add a little oil and sear the fat/top side of each rack for about 2 minutes. Using a spatula, place racks fat-side up in a cookie sheet with sides. If crust comes off, just pat it back on.
Bake for 15-20 minutes to desired doneness.
Recipe courtesy of Sandy Lawler
Tips for cooking lamb
•The best way to cook rack of lamb ribs, Lawler says, is fat side down in a very hot cast iron skillet using a small amount of olive oil. After about 3 minutes, turn the rack over and put the pan in the oven for 20 minutes.
•When cooking loin chops, Lawler likes to sear the fatty end of the chop first to keep it from appearing an unappetizing grey. Do the same with the bone end of a lamb shank.
•Lawler likes to start her roasts and legs of lamb in a hot oven — 425 degrees — before turning the heat down to about 350 degrees.
•Always rest lamb for 15 to 20 minutes before serving, she says.
•She suggests serving lamb with a Rhone Valley red wine.