Ingredients
2 1-1/2 pound well-trimmed racks of lamb
6 tablespoons Dijon mustard
2 cups fresh white breadcrumbs
2 large garlic cloves, minced
4 teaspoons minced fresh rosemary of 1-1/4 teaspoon dried
4 teaspoons minced fresh thyme or 1-1/4 teaspoon dried
2 cups canned beef broth
1/4 cup unsalted butter
1/4 cup homemade or purchased pesto
Preparation
Preheat oven to 400'.
Heat heavy large ovenproof skillet over high heat. Add lamb to skillet and cook until brown, turning occasionally, about 7 minutes. Remove from skillet and cool slightly.
Spread mustard evenly over lamb.
Combine breadcrumbs, garlic, rosemary, and thyme in a bowl. Press breadcrumb mixture onto lamb, and season with salt and pepper. Return to skillet and roast in oven until cooked to desired doneness, about 35 minutes for medium-rare.
Transfer to lamb to a cutting board, and pour fat from skillet. Add broth to the skillet and bring to a boil, scraping up any browned bits. Boil until reduced to 1/2-cup, about 2 minutes. Whisk in butter. Slice lamb into chops. Divide among 4 plates and pour sauce over it. Drizzle pesto over and serve.
