Honey Mustard and Pistachio Lamb Chops 4 Steps
In a small bowl, combine the honey, grainy Dijon mustard, chopped parsley and chopped rosemary. Mix to combine and set aside.
Dry the lamb racks well with paper towel and season all exposed meat areas liberally with kosher salt and black pepper. Heat a cast iron pan or skillet on high, add in enough vegetable oil to thinly and evenly coat the bottom of the pan. Carefully place the lamb racks meat side down and sear for 2-3 minutes until a deep brown crust is formed. Flip to the other side and sear for another 2 minutes. Remove and allow to cool completely before proceeding with the next step.
While the lamb is cooling, combine the chopped pistachios with the breadcrumbs and mix well, spread evenly onto a plate for easy crusting. Once the lamb racks have cooled, cover the bones with foil and seal (this will prevent burning in the oven during the roasting). Generously brush the honey Dijon mixture over all exposed meat areas and all crevices. Carefully roll the lamb racks into the pistachio breadcrumb mixture, using hands to press into the meat if necessary to ensure there is an even crust all over. Roast in a preheated 425°F oven, this roasting time will vary depending on lamb rack size but typically anywhere between 10-15 minutes or until the internal temperature reaches 135°F. Remove the lamb racks from the oven and loosely tent with foil and allow to rest for 10 minutes before cutting into. At this point the lamb racks will be medium rare, but they will continue to go up in temperature due to carryover cooking when resting, and reach medium doneness when cut into.
Remove all foil from the lamb racks and use the bones of the rack as a guide, cut between each chop, transfer to a serving platter and sprinkle lightly with flaky sea salt if desired. Serve immediately.