• Season lamb with salt, pepper and Italian seasonings all over.
• Heat 1 tbsp oil in a heavy based skillet over high heat. Sear lamb rack all over until nicely browned, about 1 minute on each side. Or preheat the oven to 475 F and roast the lamb for about 7 minutes. Remove from the oven and let rest until cooled.

Pistachios and Pesto Crust

• In a medium bowl add all the crust ingredients and mix to combine.
• Spread the Dijon mustard all over the top surface of the racks then tap and press the crust mixture to "glue" it onto the meat.
• Roast in the preheated 400 F oven for 20-25 minutes or until digital meat thermometer registers 125 degrees F. Remove the rack onto the cutting board and let rest for at least 10 minutes before carving.

Pomegranate Sauce

• In the small pot combine pomegranate juice with half of the red wine, minced garlic, dried basil and sugar. Bring to a boil and reduce the heat to low.
• Dissolve corn starch with the rest of the wine and slowly pour it into the pot while whisking constantly. Simmer for about 30 seconds and remove from heat once thickened. When cooled, add chopped fresh mint. 
• Once racks of lamb are done resting, serve them on the platter of fresh greens along with some roasted garlic. And spoil yourself with this incredibly flavorful, juicy and tender Pistachios and Pesto Crusted Rack of Lamb with Pomegranate Sauce over the holidays!