Pistachio-Crusted Lamb Rack

Ingredients

• 8 servings cranberry-black bean relish 
• 0.3 cup dijon mustard 
• 0.8 cup breadcrumbs dry fine
• 2 tablespoons marjoram fresh chopped
• 48 ounces lamb rib roasts trimmed (4-rib)
• 0.3 cup olive oil 
• 0.5 cup pistachios 
• 8 servings salt and pepper to taste

Equipment

• food processor
• frying pan
• oven
• kitchen thermometer
• aluminum foil

Directions

1. Process first 3 ingredients in food processor 30 seconds or until finely ground.
2. Transfer crumb mixture to a shallow dish or pan.
3. Brush lamb with Dijon mustard, and sprinkle with salt and pepper.
4. Roll in crumb mixture, coating well. Chill 2 hours.
5. Cook lamb, in batches, in hot oil in a large skillet over medium-high heat 1 minute on each side or until light brown.
6. Transfer to 2 (13- x 9-inch) lightly greased baking dishes.
7. Bake lamb at 350 for 24 minutes or until a meat thermometer inserted into thickest portion registers 135 (medium-rare), or bake 30 to 35 minutes or until a meat thermometer inserted into thickest portion registers 145 (medium).
8. Remove from oven; cover loosely with aluminum foil, and let stand 5 minutes or until thermometer registers 145 (medium-rare) or 160 (medium).
9. Cut into chops, and serve with Cranberry-Black Bean Relish.