Instructions

1. Remove lamb from fridge and let it come to room temperature. Preheat oven to 400°F.
2. To a food processor, add pistachios, bread crumbs, parmesan, rosemary and thyme. Process in the food processor until a very coarse sand texture forms.
3. Add pistachio mixture to a plate, and add 2 tbsp olive oil. The texture should feel slightly moist.
4. Rub lamb with 1 tsp olive oil and season on all sides with salt and pepper.
5. Heat a pan on the stove over medium heat - add 1 tbsp of olive oil.
6. Once oil is hot, add the rack of lamb, and sear it on all sides, about 4-5 minutes total.
7. Remove rack of lamb from the pan and place it on a parchment-lined baking sheet.
8. Using a basting brush, brush the mostarda on the fat-side of the rack of lamb.
9. Pat pistachio mixture on top of mostarda, ensuring it adheres to the mostarda. Remove any excess pistachio mixture that has fallen onto the parchment paper, or else it will burn when baked.
10. Roast the lamb on the baking sheet in the oven for 20-25 minutes. I roasted mine for 23 minutes - I like mine on the rarer side.
11. Remove lamb from the oven - remove it from the baking sheet and let it rest for 10 minutes.
12. To serve, carve the racks between the bones to cut into chops

Recipe Notes

• I only used the syrup from the mostarda to brush on the lamb - not the pieces of fruit that are in the jar as well.

• If you can't find mostarda, you can use a fruit spread instead (like a fig spread), or dijon mustard would work well too.

• When coating the lamb with the pistachio mixture, make sure to remove any of the mixture that has fallen on to the parchment paper - or else it will burn in the oven.

• Make sure to remove the rack of lamb from the baking sheet once you remove it from the oven. The baking sheet is hot and leaving the lamb on the baking sheet will cause it cook more.