Preheat oven to 425ºF.

Cut each rack of lamb in half and generously season them on all sides with salt and pepper; set aside.

In a large cast iron pan over medium-high heat, add oil. When it starts shimmering, place the racks, fat side down, and sear on all sides until browned.

Transfer to the preheated oven, with the fat side down, and roast for 8 minutes. Meanwhile, make the pistachio crust.

Remove from the heat, transfer them to a cutting board, and immediately brush on Pomegranate Molasses.

Coat the racks with the Pistachio Crust mixture and place them back to cast iron, fat side up.

Transfer to the oven and roast for 5 to 8 minutes or until the internal temperature reaches 135 ºF for medium rare.

Remove from the heat, transfer onto a cutting board, cover loosely with foil and let them rest for 15 minutes before slicing.

In the jar of a blender, add pistachios, breadcrumbs, parsley, thyme, rosemary and garlic. Process until the mixture is very fine.

While the appliance is running, slowly pour in oil enough so the mixture is moist, resembling damp sand.

Transfer the pistachio crust mixture to a shallow dish or pie plate.