*  Exported from  MasterCook II  *
 
                 Rack of Lamb with Mustard Crust and Pesto
 
 Recipe By     : Bon Appétit, March 1994, Pg.98/ Post Ranch Inn
 Serving Size  : 4    Preparation Time :60:00
 Categories    : Meat, Miscellaneous
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2      1 1/2 pound   racks of lamb -- well trimmed
    6      tablespoons   Dijon mustard
    2      cups          fresh white breadcrumbs
    2      cloves        garlic -- minced
    4      teaspoons     fresh rosemary (or 11/4 tsp. dried)
    4      teaspoons     fresh thyme (or 11/4 tsp. dried)
    2      cups          beef broth*
      1/4  cup           unsalted butter (1/2 stick)
      1/4  cup           pesto sauce**
 
 Preheat oven to 400° F.  Heat heavy large ovenproof skillet over high
  heat.  Add lamb to skillet and cook until brown, turning occasionally,
  about 7 minutes.  Remove lamb from skillet; cool slightly.  Spread mustard
  evenly over lamb.  Combine breadcrumbs,
  garlic, rosemary and thyme in bowl.  Press breadcrumb mixture onto lamb.
  Season lamb with salt and pepper.  Return to skillet and roast in oven
  until desired doneness, about 35 minutes for medium-rare.
 
 Transfer lamb to cutting board.  Pour fat from skillet.  Add broth to
  skillet; bring to boil, scraping up any browned bits.  Boil until reduced
  to 1/2 cup, about 2 minutes.  Whisk in butter.  Slice lamb into chops.
  Divide chops among 4 plates.  Pour sauce
  over.  Drizzle pesto over and serve.
 
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 Serving Ideas : Excellent served with “Risotto-style Barley”.
 
 NOTES : * Canned broth can be used.  I personally prefer a stock made from
 the lamb trimmings and bones.