Season the lamb generously on all sides with fine sea salt and freshly ground black pepper. Leave at room temperature for 20 minutes to remove the chill and prevent a grey overcooked band.

Preheat your oven to 400°F – 200°C.

Pulse the pistachios first until chunky, not powder. Transfer to a bowl. Add the hand chopped parsley and mint, minced garlic, lemon zest and olive oil and a little salt. Mix gently. Refrigerate the crust to keep it cold.

In a large frying pan over high heat, heat olive oil until just smoking. Sear the lamb fat side down for about 3 minutes until deeply golden. Turn and sear the remaining sides for 30 seconds each.

Place the lamb on a roasting tray, crust side up, without the topping. Roast for 8 to 10 minutes or an internal temp about 105°F – 40°C . This gives the meat a head start so the nuts do not overcook later.

Remove from the oven. Brush Dijon mustard over the meat side only. Firmly press the cold pistachio herb mixture onto the mustard so it adheres evenly.

Return to the oven and roast for 5 to 8 minutes more, or until the internal temperature reaches 125°F – 52°C for medium rare.

Transfer to a warm plate and tent loosely with foil. Rest for 10 minutes so the juices redistribute and the crust stays crisp.

For the yogurt mint sauce, mix Greek yogurt, olive oil, lemon juice, mint and fine sea salt until smooth. Keep chilled until serving.

Slice between the bones and serve immediately with the yogurt mint sauce on the side.