Ingredients

2 racks of lamb, about 3 pounds total

2 tablespoons Cruz de Piedra Extra Virgin Olive Oil

3 garlic cloves, finely chopped

1-2 sprigs of fresh rosemary leaves, finely chopped

2-3 sprigs of fresh thyme leaves, finely chopped

Zest of half a lemon, save lemon for searing

1 teaspoon kosher salt

½ teaspoon Ground black pepper

¼ cup Mustard Honey Spread

¾ cup ground pistachios, raw and unsalted

Instructions

Trim any excess fat from the rack of lamb and pat dry with paper towels.

In a small bowl, whisk the olive oil, chopped garlic, chopped herbs, lemon zest and good sprinkle of salt and pepper and pour mixture onto the lamb, making sure all of the meat is coated. Marinate for at least 30 minutes and pre-heat oven to 450 degrees Fahrenheit.

Once you're ready to cook, heat a large cast iron to high heat and sear the lamb on all sides until charred, about 3 minutes per side. Sear the leftover lemon half as well.

Carefully place the cast iron into the hot oven and continue cooking until the internal temperature reaches between 140-145 degrees Fahrenheit, about 8-10 minutes.

Remove the lamb from oven and place racks on a cutting board, covered with a piece of tin foil and let rest for at least 5 minutes.

Brush a thin layer of mustard onto the lamb and then press into crushed pistachios, making sure all sides are evenly coated.

Use a sharp knife to cut rack into lamb chops and serve immediately with charred lemon to squeeze on top.

Recipe and photo by Samantha Ferraro of Little Ferraro Kitchen