Mustard and Herb Crusted Rack of Lamb

I know it sounds counter-intuitive, but warehouse stores like Costco and Sam's can actually make gourmet cooking easier...and certainly more affordable.

I've been stocking up on meats at the grocery store recently...and not just chicken breasts (although them too). Gorgeous rib-eye steaks from Central Market. Huge shrimp. Pork tenderloins. And they all go in our newly purchased chest freezer in the garage.

I found myself in a cooking mood yesterday. Breakfast was an omelet with mushrooms, bell pepper and onions. Oh, and a little goat cheese. Delicious. And dinner had to be just as good. Luckily, I had a beautiful rack of lamb chops in the freezer. Here's how I prepared them:

Mustard and Herb Crusted Rack of Lamb
(The recipe as posted makes eight servings. I reduced it to one rack and served two of us with a few chops leftover for lunch.)

1 1/2 cups fine fresh bread crumbs
3 tablespoons finely chopped fresh flat-leaf parsley
1 tablespoon finely chopped fresh mint (Note: I omitted the mint.)
1 1/2 teaspoons minced fresh rosemary
1/2 teaspoon salt
1/4 teaspoon black pepper
3 1/2 tablespoons olive oil
3 frenched racks of lamb (8 ribs and 1 1/2 lb each rack), trimmed of all but a thin layer of fat, then brought to room temperature
2 tablespoons Dijon mustard

Stir together bread crumbs, parsley, mint, rosemary, salt, and pepper in a bowl, then drizzle with 2 1/2 tablespoons oil and toss until combined well.

Put oven rack in middle position and preheat to 400°F.

Season lamb with salt and pepper. Heat remaining tablespoon oil in a large heavy skillet over moderately high heat until hot but not smoking, then brown lamb 1 rack at a time, turning once, about 4 minutes per rack. Transfer to a 13- by 9- by 2-inch roasting pan, arranging fatty sides up.

Spread fatty sides of each rack with 2 teaspoons mustard. Divide bread crumb mixture into 3 portions and pat each portion over mustard coating on each rack, gently pressing to adhere.

Roast lamb until thermometer inserted diagonally 2 inches into center (do not touch bone) registers 130°F (for medium-rare), 20 to 25 minutes, and transfer to a cutting board. Let stand 10 minutes, then cut into chops.