Rack of lamb encrusted with Dijon-flavored breadcrumbs is a classic.  One night I decided to throw in some ground pistachios and I loved the bright green color and nutty flavor they added.  This is an elegant but easy entrée, perfect for a special celebration.  Or, cut the recipe in half and serve it as a romantic dinner for two.

Preheat oven to 450 degrees F.

Season the lamb with salt and pepper. Line a baking sheet with parchment paper.

Place a large, heavy ovenproof skillet (I prefer cast iron) over high heat.  Add olive oil.  When the oil is hot, place one or two racks of lamb (depending on the size of your pan), fat side down, into the oil. Let the meat sear, undisturbed until golden, about 3 minutes. Turn the meat and brown the other side.  Transfer the lamb to a plate or side dish.

In a small bowl, combine the Dijon mustard, thyme, and shallots.  In another bowl, combine breadcrumbs, pistachios, salt, and pepper.

Use a pastry brush to spread the Dijon mixture over the meat of the lamb rack. Then dredge the Dijon-coated lamb rack the in breadcrumb mixture. Place the lamb racks on the baking sheet.

Bake for 25 to 30 minutes for rare, or longer depending on the degree of doneness you desire.