Pistachio Crusted Rack Of Lamb With Mint Cream

• 1 rack (3-4 bones) per person
• 2 clove fresh garlic finely chopped
• 2 tbsp minced fresh ginger
• 1/8 cup honey
• 1/8 cup maple syrop
• 2 tbsp dijon mustard
• 1/4 tsp liquid smoke
• 1 can honey cream ale (or other pale ale)
• 2 cups crushed pistachios
• sea salt
• Sauce:
• fresh ground pepper
• 1/4 cup mint jelly
• 1/2 cup 35% cream
• 1/4 cup finely chopped shallots
• 2 tbsp butter
• a few springs of fresh mint and rosemary (garnish)

1. mix the the beer, 1/2 the garlic and ginger and half the rosemary in a large zip lock freezer bag and add the lamb. Marinate overnight in refrigerator. Remove from the bag and pat dry. Allow to come to room temperature. Mix the rest of the ingredients except the salt and pistachios Salt the lamb and brush liberally with the syrop mixture. Coat the lamb with crush pistachios. Place the lamb on a very hot grill and cook approx 5 min per side (med rare) brushing with the leftover syrop mixture.
2. Sauce:
3. Melt the butter in a pan and saute the shallots until transparent add the cream, 1/2 tsp of dijon mustard and mint jelly and reduce heat, simmer until slightly thickened. Salt and pepper to taste.
4. Plate over fresh greens and garnish with herbs, serve with grilled asparagus

rack, garlic, fresh ginger, honey, maple syrop, mustard, liquid smoke, honey cream ale, pistachios, salt, fresh ground pepper, mint jelly, cream, shallots, butter, mint

Taken from www.epicurious.com/recipes/member/views/pistachio-crusted-rack-of-lamb-with-mint-cream-1204166 (may not work)