• 3 racks lamb, about 1½ pounds each, bones scraped clean, or “Frenched”
• salt and freshly ground pepper
• 4 cups organic carrot juice
• 2 tablespoons crème fraîche or sour cream
• 1½ teaspoons finely chopped peeled fresh ginger
• 1 cup brown sugar
• 1 cup Dijon mustard
• 2 cups pistachio nuts, shelled, lightly toasted

Preheat the oven to 400°F. Fire up the broiler or grill.

Season the racks of lamb with salt and pepper and grill or broil, turning, until crisp and slightly charred on the outside, 5 minutes on each side. Remove from the grill and set aside.

Put the carrot juice in a medium saucepan and cook over medium heat until reduced by half. Remove from the heat. Whisk in the creme fraîche. Add the ginger and a pinch of salt. Allow the ginger to steep for 10 minutes and then strain. Set the carrot sauce aside.

Combine the brown sugar and mustard in a bowl; blend well. Brush the racks with this mustard-brown sugar glaze and put them in a roasting pan, fat side up. Roast for 10 to 12 minutes.

Meanwhile, finely chop enough of the pistachios to yield 1½ cups. Remove the lamb from the oven and when just cool enough to handle, dip the fat side of the racks into the chopped pistachios. Return to the oven for another 3 to 4 minutes. Remove the racks from the oven and let rest for 3 minutes.

Reheat the carrot sauce. Slice the racks into individual chops. Place them in the center of each of 6 heated plates and splash the carrot sauce around the lamb. Garnish with the remaining whole toasted pistachio nuts.