Instructions: For the vinaigrette, place wine and mustard seeds in a small saute pan and cook over high heat until the liquid is gone, 2 to 3 minutes. Remove the seeds from the pan and place in a bowl. Add vinegar, garlic, shallots, mustard, and dry mustard and mix well. Slowly whisk in olive oil until well blended. Add rosemary and season with salt and pepper. Set aside until ready to use.

For the lamb, preheat oven to 350 degrees. Season the racks of lamb with salt and pepper. In a large, ovenproof saute pan, heat oil until smoking hot. Place racks meat side down and sear well, about 2 minutes on high heat. Turn and sear the other side. Remove from the heat and, with a brush or the back of a spoon, smear the mustard over the lamb. In a small bowl, combine hazelnuts, bread crumbs, and rosemary. Press the mixture onto the lamb racks, packing it on well. Place back in the pan and roast for 15 to 20 minutes for medium-rare doneness (depending on thickness). The internal temperature should be about 135 degrees on a meat thermometer. Remove from oven and allow to rest for 2 minutes before slicing. Slice and serve 3 bones per person. Drizzle each serving with Mustard Seed Vinaigrette.

Serves four.

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