Place a small sauce pan on medium heat and melt 30 g of the butter. Chop the 30 grams pistachios, 30 grams thyme,30 grams parsley3 anchovy fillets together (or use a food processor). Add to the melted butter and mix with the 30 grams panko.
Melt the remaining 20 g of butter with a tablespoon of olive oil in a large skillet and brown the 500 grams rack of lamb on both sides. Remove from the pan and brush the lamb with 2 tablespoons fine mustard and spread the pistachio mixture on top of the lamb. Place the rack of lamb in the oven and bake until pink 20 to 30 minutes or until the internal temperature reaches 52 ˚C (or 125˚F)
Meanwhile, wash and cook 750 grams potatoes in salted water until tender. Drain the potatoes and place in a large baking dish with oil. Crush them with a heavy pan and season with salt and pepper and a bit of olive oil. Bake in the oven for 40 minutes until golden brown.
Chop the 400 grams green asparagus and cook in a frying pan until tender, adding 250 grams peas 5 minutes before the asparagus is done. Drain the vegetables and stir in the chopped dill. Remove the rack of lamb from the oven, arrange on a platter and allow to rest for a few minutes before serving.