This recipe has a blend of flavors that will keep both you and your guests coming back for more and more! It’s a gorgeous centerpiece for any spring occasion and would be the star of your Easter table!
Heat the oven to 375°F.
Coat a large sauté pan with olive oil and place it over high heat. Season the lamb racks generously with salt and pepper and sear in the pan once it’s hot. You should hear a sizzling sound when the meat hits the pan — if you don’t hear a sizzle, wait for it until the pan is hot enough! Brown both sides of each rack, about 1 minute per side.
Divide the pesto among the two racks of lamb, and use a small off-set spatula to spread it evenly.
Place crumpled foil in the middle of a roasting pan large enough to comfortably hold the racks. Add the racks, with the bones up, leaning on the foil. Roast them until rare to medium rare. Use a meat thermometer to check them; the internal temperature should be 125°F to 130°F, about 25 minutes.
Allow the racks to rest for at least 10 minutes and then slice into chops. Do this by holding the rack with the bones pointing up. Then slide the knife between each chop, resting the blade against the bone.
To toast the pistachios, place them on a baking sheet and into in a preheated 375°F oven just until they're aromatic and look a bit wet. (This means the oils are coming to the surface.) This should take about 5 minutes.