Ingredients:

For the Herb Crust:

2 racks of lamb (about 800g each)
2 tablespoons olive oil
2 cloves garlic, minced
2 tablespoons fresh parsley, chopped
2 tablespoons fresh rosemary, chopped
2 tablespoons fresh thyme leaves
1/2 cup breadcrumbs
Salt and pepper to taste
For the Dijon Mustard Sauce:

2 tablespoons Dijon mustard
2 tablespoons olive oil
2 cloves garlic, minced
1/2 cup white wine
1 cup chicken or vegetable broth
Salt and pepper to taste

Instructions:

Preheat your oven to 200°C (392°F).

Prepare the Herb Crust:

a. In a bowl, combine the minced garlic, chopped parsley, rosemary, thyme, breadcrumbs, and olive oil. Mix well to form a coarse paste.

b. Season the lamb racks with salt and pepper.

c. Heat a large ovenproof skillet or frying pan over high heat. Once hot, add a bit of olive oil and sear the lamb racks on all sides until they’re nicely browned. This should take about 2-3 minutes per side.

d. Remove the lamb racks from the pan and let them cool slightly.

e. Brush each rack of lamb with Dijon mustard to coat them evenly.

f. Press the herb breadcrumb mixture onto the Dijon-coated lamb racks, making sure the crust adheres well.

Roast the Lamb:

a. Place the herb-crusted lamb racks back into the skillet or a roasting pan.

b. Roast in the preheated oven for about 15-20 minutes for medium-rare or longer if you prefer your lamb more well-done. Use a meat thermometer to check for doneness; the internal temperature should reach 55-60°C (130-140°F) for medium-rare.

c. Once done, remove the lamb racks from the oven, cover them loosely with aluminum foil, and let them rest for about 10 minutes. This allows the juices to redistribute.

Prepare the Dijon Mustard Sauce:

a. While the lamb is resting, place the same skillet or pan you used to sear the lamb over medium heat.

b. Add minced garlic and sauté for a minute or until fragrant.

c. Pour in the white wine and scrape up any browned bits from the bottom of the pan with a wooden spoon.

d. Allow the wine to reduce by half.

e. Add the chicken or vegetable broth and continue to simmer until the sauce has thickened slightly, usually for about 5-7 minutes.

f. Season the sauce with salt and pepper to taste.

Serve:

a. Slice the rested rack of lamb into individual chops.

b. Drizzle the Dijon mustard sauce over the lamb or serve it on the side.

c. Garnish with extra fresh herbs if desired.

Enjoy your delicious Herb-Crusted Rack of Lamb with a flavorful Dijon Mustard Sauce!