- 1 cup raw shelled pistachios
- 1 tablespoon whole pink peppercorns
- 1 teaspoon dried thyme
- 2 tablespoons sesame seeds
- 2 tablespoons olive oil
- 1/ 2 teaspoon kosher salt
- Vegetable oil
- 1 large egg, yolk and white separated
- 2 tablespoons pomegranate molasses or honey, plus more for serving
- 1 (1.5 pound rack) Australian lamb
Season lamb generously with kosher salt on all sides and let rest at room temperature for 30 minutes.
Meanwhile, blitz pistachios, pink peppercorns, and dried thyme in a food processor to make a medium-fine powder. Transfer to a medium bowl and add sesame seeds and olive oil, tossing to coat.
Whip egg white in a medium bowl, then fold into pistachio mixture until well combined.
Stir egg yolk and pomegranate molasses in a small bowl to make a paste.
Preheat oven to 425F degrees.
Heat a large pan over medium-high heat. Add a drizzle of vegetable oil and heat until shimmering. Place lamb fat side-down and sear for 5 minutes. Flip and cook for an additional 3 minutes. Set aside to cool slightly for 5 minutes.
Brush lamb all over with pomegranate molasses mixture. Cover fat side of lamb with pistachio mixture, pressing firmly to adhere.
Roast lamb until desired internal temperature is reached: about 35-40 minutes, when an instant-read thermometer reads 135 degrees. Tent loosely with foil and let rest for 10 minutes for medium (145 degrees) before carefully slicing into single or double chops. Take extra care while slicing to help reduce the amount of cracking of the pistachio crust by pressing down on the crust with your opposite hand. Drizzle with more pomegranate molasses, if desired.