Directions

1. With a sharp knife, score the fat side of the lamb in a criss-cross pattern, Then cut in halfs (4 points) Generously season all over with salt and pepper. Set aside and let come to room temperature for 1 hour before cooking.

2. Preheat the oven to 200°C.

3. Heat a heavy-based frying pan over a high heat, Add a drizzle of olive oil & sear the lamb, fat-side down at first, until golden brown, around 4 minutes. Flip to sear the all sides until golden brown, 4 more minutes. Transfer to a plate and set aside.
   

4. In a food processor, combine the Pistachio nuts, parsley, garlic, rosemary and thyme, Salt & Pepper. Pulse until finely chopped. Transfer the mixture to a board or plate and spread into an even layer. Set aside.

5. Using a brush cover the lamb with mustard.

6. Then press lamb into pistachio mixture & using your hands make sure it is evenly coated over rack if lamb. Cover the bones with aluminium foil to prevent burning.

7. Place rack of lamb on a roasting tray & Roast for 20 minutes

8. Remove from the oven and leave to stand for 10 minutes before carving.

9. Serving the Dauphinoise potatoes & Boutique Sauces, Red Wine Jus & vegetables of choice.