Prep: 25 minutes

Cook: 30 minutes

Makes: 4-6 servings

2 racks lamb, frenched (ask butcher to do this)
2 cloves garlic, minced
2 tbsps. chopped herbs, thyme and rosemary best
½ cup ground pistachio nuts
sea salt & fresh ground pepper
2 tsp. white miso paste
2 tbsps. Rosemary Olive Oil

For Cran-Pear Blueberry Glaze:

½ cup Blueberry Balsamic
½ cup Cranberry-Pear Balsamic
1 tbsp. Neapolitan Herb Balsamic
½ cup brown sugar

Preheat the oven to 375 degrees.

Trim fat from the lamb, leaving only a thin layer. Score the thin layer of fat in a criss-cross pattern, being careful not to score the meat underneath. Season the lamb with salt & pepper.

In a small bowl, combine the minced garlic, herbs, and the ground pistachio and toss with your hands to blend.

Heat the Rosemary Oil in a large sauté pan on medium-high heat. Sear the lamb, bones pointing downwards, for 1 minute or just until golden. Turn over and sear the other side for 2-3 minutes or until golden. Remove from pan and cool slightly. Rub the fat side of the lamb with 2 tsps. of the miso paste.  Press the pistachio mixture on all sides of the lamb to completely coat.

Transfer the lamb to a small roasting pan and roast in the oven for 20-25 minutes for medium-rare. Let rest for 5 minutes until slicing into individual chops.

Meanwhile, combine the cranberry-pear balsamic, blueberry balsamic, Neapolitan balsamic, and the brown sugar in a small saucepan and set over medium heat. Bring to a boil and continue cooking for about 10 minutes or until the liquid is thick and syrupy.

To serve, pour some balsamic mixture on plate and top with lamb. Garnish with sprigs of fresh herbs.