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Pistachio Encrusted Rack of Lamb Ingredients 2 (1 1/2-pound) French-cut racks of lamb (8 ribs each), trimmed 3 (1-ounce) slices day-old white bread 1/3 cup finely chopped pistachios 1 1/4 teaspoons grated lemon rind 2 1/2 tablespoons finely chopped fresh parsley 1/4 cup lemon juice 3/4 teaspoon salt, divided 1/4 cup finely chopped fresh chives 1/4 cup finely chopped fresh mint 2 1/2 tablespoons Dijon mustard 2 garlic cloves, minced Extra Virgin Olive Oil Mint sprigs (optional) Procedure Place bread in a food processor; pulse 10 times or until coarse crumbs form to measure about 1 1/4 cups. Combine the breadcrumbs, nuts, rind, parsley, juice, and 1/2 teaspoon salt in a small bowl. Combine chives, mint, mustard, and garlic in a small bowl. Preheat Egg to 550-600 degs direct. Coat Lamp with a light coat of EVOO and 1/4 teaspoon salt Add lamb racks; Sear 2 minutes on each side or until browned. Reduce Egg to 425. Setup indirect Spread half of the mustard mixture over meaty portion of each lamb rack. Carefully pat half of the breadcrumb mixture into mustard mixture on each lamb rack. Roast at 425° for 35 minutes or until meat thermometer registers 130° (rare) to 155° (medium). Place lamb on platter; cover with foil. Let stand 10 minutes before serving (temperature will increase 5° upon standing). Slice each rack into 4 pieces (2 ribs per piece). Garnish with mint sprigs, if desired. Serves well with Prosciutto Wrapped Asparagus