Preparation
Season the rack of lamb with salt and olive oil. In a very hot frying pan, brown the meat on all sides with the crushed garlic clove and thyme, until a golden and even crust forms. Remove and set aside.
In the same pan, deglaze with port wine, scraping up the juices from the bottom. Let it reduce until you obtain a more concentrated sauce and finish with a knob of butter, creating a creamy and glossy texture. Set aside.
Prepare the celery ball: cut into irregular pieces, season with salt, olive oil and thyme, and bake in a wood-fired oven for about 40 minutes, until soft and caramelized. Remove, peel, and mash until smooth, mixing only with butter. Adjust the salt and keep warm. Reserve some roasted pieces for finishing.
For the crust, grind the pistachios and cornbread in a food processor until you obtain a grainy texture. Add olive oil, Dijon mustard, egg yolk, chopped parsley, salt, and black pepper, forming a moldable paste.
Cover the rack of lamb with this mixture, pressing lightly to create an even crust. Bake in a wood-fired oven for about 10 minutes, until the crust is golden brown and the meat is cooked to your liking.