Pistachio crusted lamb lollipop with pomegranate and mint salad

Serves 8 appetizers
Cook time 10 minutes
Rest time 6 minutes
Special tools butcher twine, cast iron pan

1. Trim the fat down to the top of the eye of the rack. Scrap off excess fat with a knife or pull off with butcher twine.
2. Season heavy with salt and pepper and sear backside down in hot cast iron pan. When golden turn onto fat cap and place in oven at 450 degrees. Roast for 7-9 minutes, when the eye starts to push back remove and let rest for 6 minutes.
3. Brush with mustard and crust with pistachio.
4. Carve between the bones and place on platter.
5. For the salad toss fresh pomegranate with herbs and olive oil. A squeeze of lime and salt and pepper.
   Place on lamb lollipop and serve.