2 8 rib racks of lamb, trimmed of excess fat, at room temperature
Salt and freshly ground black pepper
1/2 cup prepared basil pesto
1/3 cup dry breadcrumbs
1 Tbsp. Dijon mustard
Olive oil
Directions
Preheat oven to 375°F. Halve lamb racks so you have four portions with three to four rib bones each. Season meat with salt and pepper. Combine pesto and breadcrumbs in a small bowl.
Spread lamb meat evenly with mustard and then with pesto mixture to form a thick crust on the meat, leaving the bones clean. Place racks in a low-sided roasting dish and drizzle with a little olive oil. Roast for 20 minutes for medium, or five minutes longer depending on your preference for rare meat. Remove to rest and keep warm for 10 minutes before serving.
Serve half a rack per person with a green vegetable, such as asparagus or beans, on the side.
