Lamb

2 racks of lamb, cut into twelve chops, trimmed, frenched
2 Tbsp. olive oil
** sea salt & freshly ground black pepper

Preheat oven to 450 °. Season chops on both sides with salt & pepper. Heat olive oil in heavy skillet. Sauté chops until medium rare. Remove chops. Place on baking sheets. Spread top of chops with honey mustard. Sprinkle with pistachio/almond mix. Set aside while making the sauce.

Crust

3 Tbsp. stone ground mustard
2 Tbsp. honey
½ cup chopped pistachios
¼ cup chopped toasted almonds
In mixing bowl, blend stone ground mustard and honey. Set aside. In another mixing bowl toss almonds and pistachios. Set aside.
Rustic Potato-Onion Pie
4 medium yukon gold potatoes, peeled
2 medium white onions, thinly sliced
3 Tbsp. olive oil
2 Tbsp. melted butter
½ cup chicken stock
8 Kalamata olives, pitted
1 tsp. finely chopped fresh thyme
½ tsp. brown sugar
** sea salt & freshly ground black pepper

Heat 2 Tbsp. oil in sauté pan, over medium heat. Sauté onions 5 minutes. Add chicken stock, sugar and season with salt & pepper. Lower heat. Cook, stirring occasionally, until liquid is absorbed and onions are lightly caramelized. Slice potatoes 1/8 inch thick. Toss in bowl with salt, pepper and thyme. Pour 1 Tbsp. oil in 10 inch non-stick sauté pan. Place first layer of potatoes in flower-like design. Dot with butter. Season to taste with sea salt and freshly ground black pepper. Cover with caramelized onions. Repeat process until pan is full. Tightly cover pan with foil. Bake 30 to 40 minutes at 350°. Pie is done when knife inserted in center slides easily and potatoes are tender. Let stand. Return pan to burner. Shake pan to loosen pie. Invert pie on serving plate. Cut into 6 wedges.

Au Jus

¼ cup black muscat
2 Tbsp. sherry vinegar
1 cup beef stock
1 tsp. sweet butter
½ tsp. finely chopped fresh tarragon
3 garlic cloves, finely sliced
1 tsp. minced shallots
** sea salt & freshly ground black pepper

Remove excess oil from pan. Sauté shallots and garlic cloves until translucent. Pour in black muscat and sherry vinegar. Reduce by half. Add beef stock. Reduce by half. Incorporate sweet butter and tarragon. Season to taste with salt & pepper. Place chops in hot oven 1 -2 minutes, to obtain golden pistachio/almond crust.

Garnish

6 sprigs fresh herbs
36 green asparagus, peeled, steamed
On warm serving plate, place slice of potato onion pie at 2 o'clock. Overlap 3 lamb chops leaning on left side of pie. Ladle sauce around chops. Garnish plate with steamed asparagus and bouquet of fresh herbs.