For 4 servings:
For the lamb
1 rack of lamb of 7-8 ribs ( 2 ribs/ person), frenched
150-200g pistachio, shelled, roasted and crusted
1/2 tbsp fresh thyme
1/2 fresh rosemary
3-4 tbsp mustard
Butter
Olive oil
Sea salt and freshly cracked pepper
For the Shallot & Red Wine Sauce
100g shallots (peeled & sliced)
1 garlic
1 sprig thyme
200ml red wine
100ml stock
15-20g butter (cubed & kept cold)
For the yorkshire puddings
120g plain flour
2 medium eggs
300ml fresh milk
2-3 tbsp vegetable oil (sunflower)
Sea salt and freshly cracked pepper