Pistachio & Herb Crusted Lamb with Yogurt-Mint Sauce

1 French cut rack of lamb (roughly 1.5 lbs)

3 tbsp olive oil

1 tbsp chopped, fresh rosemary

1 tbsp chopped, fresh sage

1 tbsp, fresh thyme

2 cloves garlic, minced

Zest from 1/2 lemon

1/2 cup shelled pistachios

2 tbsp melted butter

1/4-1/3 cup dijon mustard

1/2 cup greek yogurt

2 tbsp chopped, fresh mint

2 tbsp chopped, fresh dill

Juice from 1/4 a lemon

1/4 tsp honey

Pinch of Cayenne pepper, Salt & Cracked pepper — to taste

Preheat the oven to 450 degrees. Trim excess fat from lamb. In a small bowl combine the olive oil, rosemary, sage, thyme, garlic, and lemon zest. Set aside. Add pistachios and melted butter to a food processor and pulse a few times, just until crushed and combined (don’t over do it - you want there to be good texture). Set aside. Brush lamb with olive oil and herb mixture. Sear in a hot skillet for 3-5 minutes per side. Then, working one side at a time, carefully spread dijon mustard over lamb and then sprinkle on pistachios, gently pressing to adhere. Place in the oven and roast for 10 minutes.

While the lamb is roasting, make the yogurt-mint sauce. Combine the greek yogurt, mint, dill, lemon juice, cayenne, salt, and pepper in a small bowl. Set aside until ready to serve.

Remove lamb from oven and allow to rest for 10 minutes before slicing. Serve with yogurt-mint sauce on the side.