Danish Creamery : Pistachio Orange Crusted Rack of Lamb with Rosemary Sauce

Ingredients

• ¼ cup chopped pistachios
• ¼ cup panko breadcrumbs
• 1 Tablespoon minced fresh rosemary leaves
• zest of 1 orange
• Kosher salt
• freshly ground black pepper
• 2 Tablespoons Unsalted Danish Creamery Butter, melted
• 1 rack of lamb, frenched (about 1½ pounds)
• 1 Tablespoon olive oil
• 2 Tablespoons orange marmalade, warmed
• 1 Tablespoon Dijon mustard
• 2 Tablespoons minced shallot
• ½ cup dry white wine
• ½ cup unsalted chicken stock
• ½ teaspoon all-purpose flour
• 2 Tablespoons Danish Creamery European Style Rosemary Salt Butter, cubed