Instructions: To prepare the racks for cooking, place them on a cutting board meat side up.

The thin layer of fat over the ends of the bone and the edge of the eye is good.

You will also notice a layer of silver skin over the top of this eye beyond the fat. This is not good. Cooking the rack with this silver skin on would cause the meat to curl as the skin shrunk, ultimately creating a tough piece of meat.

Place a thin boning knife under the silver skin at one end and slide the knife, being careful not to remove any meat, towards the other end removing as much of the silver skin as possible. If a little is left behind, dont panic.

Repeat with the other four racks. Once all four racks are cleaned, make tiny, lengthwise incisions along the length of the eye so the mustard will penetrate the meat somewhat during cooking.

One half-hour before cooking, brush the top and ends of the meat liberally with the mustard coating and allow to set out at room temperature. Just before cooking pat the top and ends with the herb crumb topping.

Place the racks on a pan MEAT SIDE UP in a preheated oven of 400 degrees for twenty minutes until the topping is brown and the internal temperature is 130 degrees (medium rare) at the center of the eye.

Remove from the oven and let them rest for 5 minutes before serving.

Serve with a baked stuffed potato and steamed spinach or beet greens.

Excellent with a Merlot or Cabernet Sauvignon/Merlot blend.

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