LAMB: This is a simple but delicious way to cook rack of lamb at home.

ROAST HERB-CRUSTED RACK OF LAMB:



3 racks of lamb, bones cleaned and frenched****

½ cup grainy mustard

2 tbsp. oil

6 sprigs fresh rosemary


marinade:

1 cup olive oil
1 shallot, finely chopped
1 clove garlic, chopped
1 tbsp. minced rosemary leaves
1 tbsp. coarsely-ground black pepper


crust:

1 cup fresh Italian-seasoned bread crumbs
1 tsp. each dried basil, thyme, oregano and rosemary
coarse salt and freshly ground pepper



Combine marinade ingredients in a shallow glass baking dish and add the lamb. Turn racks over to cover all sides. Cover with plastic wrap and refrigerate, turning occasionally, for eight hours or overnight.

Preheat oven to 450 degrees F. Combine crust ingredients in a large glass dish. Remove lamb racks from the marinade and pat them dry with paper towels. Using a pastry brush, coat the lamb with the mustard then roll the racks in the crust mixture.

In a large heavy non-stick skillet, heat oil over high heat until hot. Sear lamb racks in hot oil over medium-high heat for 2 minutes on each side, or until nicely browned. Transfer the racks to a roasting pan. Bake for 20 minutes or until lamb are well browned and an instant-read thermometer inserted into the thickest part reads 145-150 degrees F for medium-rare; and 155-160 degrees for medium.

Remove racks from the pan and allow to rest, covered with foil, for about 5-10 minutes before carving.

****To french-trim a lamb rack means to cut off and scrape away the gristly part of the back of the rack to expose the rib bones****.