Pistachio Encrusted Rack of Lamb with Lemon Beurre Blanc Sauce

This recipe is far easier than it looks! Developed by my brilliant father, this rich, multifaceted dish is sure to impress just about anybody. Don’t be intimidated by how decadent and fancy it sounds–I swear you can pull it off!

What You’ll Need:
One cup pistachios
Rack of lamb
Salt and Pepper
One stick butter
Lemon Juice
Dry White Wine
One Shallot

Preheat oven to 400 degrees.
Finely chop pistachios.
Coat rack of lamb in honey, salt and pepper.
Pack ground pistachio mixture onto lamb, place in heated oven.
For the Beurre Blanc Sauce: place one stick of butter into the freezer for about 10 minutes. Add 8oz White Wine and 2oz  lemon juice and to a small sauce pan over medium heat. Minced shallot and add to mixture. Reduce the liquid. Add stick of cold butter, and emulsify: to do this, put butter in pan and rapidly move pan in circular motion, so that butter melts without separating. Remove from heat when thickened.
Cook lamb to desired cook level (about 30 minutes for medium rare), remove, and serve with sauce on top.