There is nothing richer than a great rack-- of lamb. I love lamb for a lot of great reasons: first, lamb is typically grass fed, and on a range. Lamb is treated with care and respect, and not filled with hormones or antibiotics. Lamb is a great dish -- and nothing is easier to fix than a great rack- and this is really easy - and you will impress your guests:
Ingredients:
Enough Pesto to cover your lamb.
For every half rack of lamb you need about 4 tablespoons of Dijon Mustard.
The Rack has a meaty side and a bone side. Slather the rack with your Mustard/Pesto sauce and place in the refrigerator for at least one hour
Preheat the oven to 400 degrees
Put the lamb bone side down- and cook for 15-20 minutes.
Lamb is best served with a simple starch- like mashed potatoes and some simple vegetables like green beans