Pistachio encrusted lamb chops

Ok guys, I'll be honest. I never measure. It is always a little of this--a little of that and somehow everything turns out as close to perfection as possible. Call me blessed. (By the way everything tastes better if you enjoy a martini during prep time. If you'd like another, I suggest waiting until you remove the lamb from the oven. Just a suggestion. I also find that Ketal One vodka proves a greater result.) For all you "anals" or "OCDs" these are my best approximations:

1 rack of lamb (weight about 2 lbs)

1/2 tsp. kosher salt

1/2 tsp. freshly ground coarse black pepper

2 cloves garlic (minced)

1 tbsp. country style dijon mustard

1/4 cup ground pistachios

1/4 cup sherry (I prefer the real stuff but cooking sherry will do the trick)

Preheat oven to 400 degrees. Heat medium sized sauté pan (please, not teflon coated unless you enjoy inhaling noxious chemicals) Sear the rack for two minutes each side. Remove from heat and rub with salt and pepper. Follow with minced garlic and dijon mustard. Sprinkle the rack with the pistachios--they should bind nicely to the mustard. Pour sherry into a shallow baking dish. Place the rack in the center of baking dish on center rack of oven. Heat uncovered for 20 minutes for medium-medium rare or 135 degree temperature with a meat thermometer. After removing from oven, cover tightly with a sheet of aluminum foil and let it sit for at least 10 minutes. To serve, slice lamb chops and pour any caramelized sherry and stray pistachios that may have fallen off during cooking, on top.

Serves two

Side suggestions: Herb-roasted or mashed potatoes--I like baby red bliss, or sweet potato frites with sea salt. Any steamed seasonal green vegetable with extra virgin olive oil will do, garlic and lemon is optional. Nothing too fancy. You don't want the sides to compete with the protein.

Wine pairing: If you are lucky enough to find a 100% Petit Verdot, this is my favorite pairing for this dish. Petit Verdot is typically used in Bordeaux blends but is becoming increasingly popular as a single varietal wine. It is highly tannic, which makes it an excellent complement to this rich dish. If you can't get a hold of the Petit Verdot go for another "petite"--Petite Sirah. This robust wine is bursting with jammy fruit and is sure to stain your teeth black. It is another "big" wine tough enough to stand up to the fat content of this dish.

Wine suggestions:

Imagery Estate Winery 2005 Petit Verdot

Girard 2006 Petite Sirah