1 1/2 pounds rack of lamb frenched and cut into individual chops
salt and freshly ground black pepper
1 tbs olive oil
4 garlic cloves finely chopped
1/2 cup dry roasted pistachios
1 tbs cornstarch
sprinkle chops lightly with salt and pepper.on the prepared pan to cool.
in a shallow bowl, mix together the honey mustard and garlic.
heat oil in a large skillet over medium high heat and sear the chops for about 1 minute on each side. place
using a food processor blend the pistachios, cornstarch, 1/8 teaspoon salt, and a pinch of black pepper until coarsely ground. pour into a second shallow bowl. using a spoon or spatula, spread a layer of mustard on one side of each chop and then press i tinto the pistachios so that they adhere to the mustard. place the chops back on the oiled pan with the crust facing up and bake for 8 to 10 minutes, until an instant read thermometer reads 140 degrees for a medium rear.