Pistachio-Crusted Lamb Rack

• 3/4 cup fine, dry breadcrumbs
• 1/2 cup pistachios
• 2 tablespoons chopped fresh marjoram
• 4 (4-rib) lamb rib roasts (12 to 16 ounces each), trimmed
• 1/4 cup Dijon mustard
• Salt and pepper to taste
• 1/4 cup olive oil

1. Process first 3 ingredients in food processor 30 seconds or until finely ground. Transfer crumb mixture to a shallow dish or pan.
2. Brush lamb with Dijon mustard, and sprinkle with salt and pepper. Roll in crumb mixture, coating well. Chill 2 hours.
3. Cook lamb, in batches, in hot oil in a large skillet over medium-high heat 1 minute on each side or until light brown. Transfer to 2 (13- x 9-inch) lightly greased baking dishes.
4. Bake lamb at 350u0b0 for 24 minutes or until a meat thermometer inserted into thickest portion registers 135u0b0 (medium-rare), or bake 30 to 35 minutes or until a meat thermometer inserted into thickest portion registers 145u0b0 (medium).
5. Remove from oven; cover loosely with aluminum foil, and let stand 5 minutes or until thermometer registers 145u0b0 (medium-rare) or 160u0b0 (medium). Cut into chops, and serve with Cranberry-Black Bean Relish.

breadcrumbs, pistachios, fresh marjoram, roasts, dijon mustard, salt, olive oil

Taken from www.myrecipes.com/recipe/pistachio-crusted-lamb-rack (may not work)