1 hour before starting, take the lamb out of the fridge and pat dry.

Preheat the oven at 240 C or 450°F.
Line a baking tray with parchment paper

In a ziplock bag, mix the pistachios with the lemon rind and salt and pepper.

Whisk the egg white in a shallow dish and coat the lamb, then roll in the pistachio mixture.

At this point, the lamb can be stored in the fridge for 8 hours and brought back to room temperature 30 minutes before cooking.

When the oven is super hot, roast in the middle of the rack for 10 to 15 minutes. For medium rare, temperature must be 145°F

Remove from the oven and cover with foil with a chimney. Let rest 5 minutes and slice to serve