Rack of Lamb with Mustard Crust and Pesto
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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