Directions

1. Preheat oven to 375F.

2. Make rub for lamb by combining za’atar, minced garlic, garlic powder, onion powder, EVOO, kosher salt and black pepper, stir to combine. Rub all over the racks of lamb and let sit out.

3. Make the Pistachio Mint Gremolata by combining the pistachios, fresh parsley, fresh mint, cloves of garlic, lemon zest and juice, the remaining EVOO, kosher salt and black pepper. Pulse in a mini-prep or food processor until combined to a sauce like consistency. Set aside.

4. Heat a large skillet over medium high heat. Add EVOO and sear, about 4 minutes until a deep, dark brown crust forms. Flip to sear the other side and ends, an additional 4 minutes. Place skillet in the oven and continue cooking on top rack until desired doneness. For medium rare- medium, this will be when a meat thermometer measures 135-140F which will take about 12-15 minutes. Remove from the skillet to a cutting board, tent loosely. Temp will continue to rise about 5 more degrees while it rests. Carve and serve, spooning the Pistachio Mint Gremolata over the top.

Notes:

1. Serving suggestion: Serve with Harissa & Brown Sugar Roasted Carrots and Dill Couscous.