Preparation time: 10-15 minutes

Cooking time: 25-30 minutes

1. Preheat the oven at 200ºC.
2. Bring sufficient water to a boil in a pan. Add American Pistachios and blanch for 3-5 minutes. Drain the pistachios and put them into cold water to stop the carry over cooking to avoid discoloration.
3. Peel the pistachios and add into a food processor jar and process to a coarse mixture.
4. Make a deep horizontal slit on the meat of the lamb rack that joins the bone to create space for the stuffing. Ensure not to cut it through completely. 
5. Sprinkle salt, crushed black peppercorns and Worcestershire sauce and rub well on the meat. Flip the lamb rack and drizzle some Worcestershire sauce, crushed black peppercorns and rub well. 
6. Generously stuff the center of the lamb rack with the coarsely processed pistachios. Secure the stuffing by tying a thread around the meat and the bones. 
7. Slice ½ inch top of the garlic bulb. 
8. Heat olive oil in a heavy bottom cast iron pan. Place the stuffed lamb rack, add rosemary sprigs and place the garlic bulb with the cut side facing down.
9. Add butter and cook on high heat for 1-2 minutes. Flip the lamb rack and cook the other side on high heat for 2-3 minutes.
10. Place the pan in the preheated oven and bake till the lamb is cooked completely.
11. Cut the thread and slice and arrange on a serving plate. Garnish with micro greens.
12. Serve hot with mashed potatoes, grilled vegetables, cherry tomatoes, and au jus.