Pistachio Crusted Rack of Lamb

½ cup shelled pistachios, roasted and salted 1 lamb rack, approximately 1.5 pounds, frenched*** 2 garlic cloves, peeled and crushed 2 thyme sprigs 2 tablespoons plus 1 teaspoon olive oil ¼ teaspoon kosher salt ¼ teaspoon freshly ground pepper ½ teaspoon Dijon style mustard

Calories 320 (77% from fat) • carb. 10g • pro. 10g • fat 28g • sat. fat 6g • chol. 15mg • sod. 440mg • calc. 46mg • fiber 3g

Place pistachios in the bowl of the Cuisinart Spice Grinder. Chop the nuts by pulsing about 10 to 12 times to achieve a rough, medium chop. Remove chopped nuts and reserve on a plate. In a shallow bowl that can accommodate the lamb, place the garlic, thyme, and 2 tablespoons of olive oil. Place lamb in the bowl. Liberally rub the lamb with the oil and sprinkle it all over with the salt and pepper. Let stand for about 30 minutes. Preheat oven to 400°F. Place a skillet over medium high heat and add the remaining olive oil. When oil is hot and just about smoking, add the lamb. Brown both sides of the lamb well, about 5 minutes per side. If oil begins to smoke, reduce the heat slightly. Once lamb is well browned, rub the meat with the mustard. Roll both sides of the meat in the reserved chopped nuts to create a crust. Transfer rack to a baking sheet and place in preheated oven. Roast lamb for about 12 to 15 minutes. Lamb is medium rare when an instant read thermometer reads 130°F. Allow lamb to rest out of the oven for 10 minutes before cutting. To serve, cut individual chops by using a sharp knife to cut between each rib. *** Any butcher can trim the lamb this way