Preheat oven to 400 F
Using a food processor, blend pistachios, thyme, mint, juice of half of the lemon, the lemon zest, salt to taste to create a paste – adding as much or little olive oil as needed. Consistency should be slightly thinner than peanut butter
Cut racks into 4 chop sections, season with salt & pepper
Over medium high heat, sear the chops on all sides then let cool on a rack slightly (You are not cooking the lamb through, only creating a thin crust.)
Once the lamb has cooled off slightly, slather the pistachio mixture onto the chop area as shown
Roast on a rack for about 40 minutes, or until 130-135 F in the center of the meat (medium rare)
Allow to rest 5-10 minutes before serving
Serve with garlic mashed potatoes or polenta!