Ingredients

• 2 rackss of lamb , trimmed
• 1 teaspoon herbes de Provence
• salt and ground black pepper to taste
• 1 tablespoon vegetable oil
• 0.67 cups chopped pistachio nuts
• 2 tablespoons dry bread crumbs
• 1 tablespoon melted butter
• 1 teaspoon olive oil
• 3 tablespoons Dijon mustard

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
2. 2 Generously season each rack of lamb with herbes de Provence, salt, and pepper.
3. 3 Heat vegetable oil in a large skillet over high heat. Place lamb into the skillet and cook until browned on all sides, 6 to 8 minutes. Transfer to the prepared baking sheet.
4. 4 Stir pistachios, bread crumbs, melted butter, and olive oil together in a small bowl; season with salt and pepper. Spread mustard over the fatty side of lamb, then press pistachio mixture into mustard.
5. 5 Bake in the preheated oven until crust is golden and lamb is pink in the center, 20 to 25 minutes. An instant-read thermometer inserted into the center should read at least 130 degrees F (54 degrees C) for medium doneness.
6. 6 Transfer lamb to a plate and let rest for 10 minutes before slicing.

Nutrition per serving