Instructions: Season the racks of lamb with salt and pepper. Heat a heavy frying pan and brown the fat on the top of the lamb over high heat. This will take 1 to 2 minutes and no oil is needed.

Remove the meat from the pan and allow to cool. Rub the meat (not the bones) of each rack with 1 1/2 tablespoons of the mustard. Set aside.

In another frying pan heat the butter and saute the garlic in it for a few seconds. Remove from the heat and stir in the bread crumbs and parsley.

Coat the meat with the bread crumb mixture by rolling the racks of lamb directly in the frying pan of bread crumbs. There should be a coating of bread crumbs on the meat only, not on the bones.

Place the racks on a rack in a shallow roasting pan. Roast in a pre-heated 450-degree oven for 15 minutes for rare. (Add 10 minutes if you like it medium, but be careful not to overcook.)

Remove the pan from the oven and allow the meat to stand in a warm place (but not on top of the stove) for five minutes.

Slice into individual bone sections and serve at once with the Mushroom Shallot Wine Sauce.

Comments: Many of the menus I choose for this column are inspired by my assistant Craig Wollam. This is one of his favorites.

Craigs mother Karen is a fine cook in her own right and has been feeding her family this rack of lamb for years.

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