Patrick O'Connell's Pistachio-Crusted Lamb on Rutabaga Rosti with Gingered Carrot Sauce | FOUR Magazine

Ingredients

• 1 quart organic carrot juice
• 1 one-inch chunk of fresh ginger root, peeled
• 1 ½ cups creme fraiche
• salt and freshly ground white pepper to taste
• 2 large Idaho type baking potatoes
• 1 medium rutabaga, peeled and quartered
• 1 medium onion, finely chopped
• ½ cup clarified butter
• 3 one-and-a-half-pound racks of lamb, each comprising about 8 rib bones
• salt and freshly ground black pepper to taste
• ½ cup Dijon mustard
• ½ pound brown sugar
• 1 cup coarsely chopped pistachios