Mustard and Herb Crusted Rack of Lamb

I'm having my parents over for dinner tonight, so I'm going to be making a rack of lamb. I rarely make lamb, but my Mom is about to finish her nursing class and requested it as her celebration dinner. So...rack of lamb it is. This is a pretty easy recipe, and it always turns out awesome. The only down side is my house is going to smell like lamb for a week. I'm glad we are still having decent weather in Chicago, I'm going to need to air the place out!

Ingredients

• 1 1/2 cups fine fresh bread crumbs
  
• 3 tablespoons finely chopped fresh flat-leaf parsley
  
• 1 tablespoon finely chopped fresh 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

Recipe Directions
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.
Source:Rack of Lamb Recipe

Tuscan Lamb Chop Skillet

Lamb always makes a beautiful presentation! Try this down home Italian recipe! It's pretty easy to prepare and always impressive on the dinner table!

Ingredients

• 8 lamb rib chops, cut 1 inch thick
  
• 2 teaspoons olive oil
  
• 3 cloves garlic, minced
  
• 1 19-ounce can cannelloni beans (white kidney beans), rinsed and drained
  
• 1 cup canned Italian-style stewed tomatoes, undrained
  
• 1 tablespoon balsamic vinegar
  
• 2 teaspoons snipped fresh rosemary
  
• Fresh rosemary sprigs (optional)

Directions
Trim fat from chops. In a large skillet cook chops in hot oil over medium heat for 9 to 11 minutes for medium (160 degrees F), turning once. Transfer chops to a plate; keep warm. Stir garlic into drippings in skillet. Cook and stir for 1 minute. Stir in beans, undrained tomatoes, vinegar, and snipped rosemary. Bring to boiling; reduce heat. Simmer, uncovered, for 3 minutes. Spoon bean mixture onto four dinner plates; arrange two chops on each plate. If desired, garnish with rosemary sprigs
Source:Tuscan