Cut your rack of lamb into chops by slicing between each bone to create chops of the same thickness. Coat the meat on each chop with dijon mustard on all sides. Set aside on a plate while you prepare the Pistachio Herb Crust.

Place pistachios, mint, parsley, thyme, garlic, salt and pepper in a food processor. Pulse several ties until fine, uniform crumbs form. Pour crust mixture on to a plate and coat each lamb chop in the mixture on all sides of the meat. You will need to use your hands and pack it on. Lay the crusted lamb chops on a plate in a single layer. Cover with plastic wrap and refrigerate overnight or for several hours if possible. This will help to keep the crust on while cooking and flavor the meat.

When you are ready to cook the lamb chops, heat a tablespoon or two of olive oil over medium heat in an iron skillet or heavy bottomed frying pan. Once hot, place the chops in the pan in one layer (if your pan isn't large enough to fit them all in at once, you may need to cook them in batches). Let them cook for 4-5 minutes without moving them. Then carefully flip using a spatula to keep the crust attached and let them cook for another 4-5 minutes for medium rare. Adjust the time for rare, medium or well done. Remove from pan and let rest on a serving plate until ready to serve. Serve with Mint Pesto (below).

Place all ingredients in a food processor and pulse several times until all ingredients are chopped uniformly. Pour into a serving dish. The Mint Pesto can remain at room temp for a few hours or store overnight sealed in the fridge. Bring to room temp prior to serving with the Pistachio Crusted Lamb Chops.