In a bowl, combine the chopped pistachios with half a teaspoon of salt.
In another small bowl, prepare the marinade for the lamb by combining the honey, lemon juice, cayenne pepper, one teaspoon of salt, pepper and olive oil. Mix well.
Marinate the lamb chops using the above marinade. Set aside for 120 minutes under refrigeration.
Heat olive in a griddle pan till medium hot. Sear the lamb chops to seal in the juices of the meat. Set aside.
Line a baking sheet with silver foil and arrange the lamb chops on it. Cook in the over at 200 degrees for 8 minutes. Check for doneness.
Remove the tray and generously sprinkle the chopped pistachios on the lamb rack.
Roast for another minute.
Once done, remove the lamb from the oven and allow the meat to rest for 2 to 3 minutes.
Mango wood smoked jus
Wash the bones well and blanch them in hot water.
Remove the blanched bones and brown them in an over at 1800 degrees.
In a deep pan, combined the browned bones with enough water that would cover them
Add a sprig of rosemary and allow it to boil for an hour. After an hour, lower the heat and allow it to simmer for 4 to 5 hours. Add water if required.
Once done, remove from heat and strain the stock pot.
Reduce the stock on medium heat until the stock becomes gelatinous and syrupy.
Burn mango wood in a container. Cut off the fire when the wood is half burnt to create smoke. Place a mesh on top of the jus container on it. Cover and keep aside for 4-5 minutes. The smoky flavour will dissolve in the jus.
Finish off the jus with red wine, cream and butter.
Raw mango and asparagus salad
Mix together all the salad dressing ingredients in a bowl. Set aside.
Using a sharp paring knife, peel skin from the raw mangoes.
Using a kom kom peeler, peel the flesh into strings into a mixing bowl.
Add the chopped coriander, chili, peanut, blanched asparagus and mix well.
Add the dressing and toss again.
Assemble all the three components together and serve.