Pistachio-Crusted Lamb Rack

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Southern Living


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3/4 cup fine, dry breadcrumbs

1/2 cup pistachios

2 tablespoons chopped fresh marjoram

4 (4-rib) lamb rib roasts (12 to 16 ounces each), trimmed

1/4 cup Dijon mustard

Salt and pepper to taste

1/4 cup olive oil

Cranberry-Black Bean Relish

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