4 tablespoons chopped garlic
4 tablespoons chopped fresh rosemary
1 1/2 teaspoons salt
1 1/2 teaspoons black pepper
2 (2-pound) racks of lamb
4 tablespoons Dijon mustard
3/4 cup Italian breadcrumbs (see link)
1/2 pound carrots, cut into large chunks
1/2 pound new potatoes, cut into eighths
2 heads of garlic, separated into unpeeled cloves
1/4 pound small shallots, unpeeled, halved
4 tablespoons olive oil
3 tablespoons tomato paste
1/2 pound green beans, end trimmed, halved
1/4 cup dry Madeira or red wine
1 cup canned beef broth, preferably low-sodium, or beef stock (see link)
2 tablespoons cornstarch mixed with 2 teaspoons beef broth or stock


1. Combine the garlic, rosemary, 1 teaspoon of the salt, and 1 1/4 teaspoons of the pepper, and chop to a paste-like consistency.
2. Poke a few whole in the meaty part of the lamb racks with a toothpick or thin skewer. Brush both sides of the racks with 2 tablespoons of the mustard and coat with the garlic paste. Pat the breadcrumbs uniformly over both sides of the racks. Set aside.
3. Cook the carrots and potatoes in a pot of boiling water for 5 minutes. Drain well and place in a large bowl with the garlic cloves, shallots, 3 tablespoons of the olive oil, the tomato paste, and the remaining salt and pepper. Mix until the vegetables are evenly coated.
4. Preheat the oven to 450 degrees F. Place the lamb racks on a roasting rack. Set the rack on a large baking sheet with sides or a large roasting pan that has been brushed with the remaining 1 tablespoon olive oil. Scatter the vegetable mixture around the roasting rack. Add the green beans to the bowl that held the vegetables and toss. Set aside.
5. Roast the lamb 30 to 40 minutes, until a meat thermometer inserted in the meaty part of the lamb registers 30 degrees F. for medium-rare. After the first 15 minutes of cooking, turn the over and distribute the green beans over the potatoes and carrots.
6. When the lamb is done, transfer the racks to a cutting board, cover loosely with aluminum foil, and rest for 15 to 20 minutes. Transfer the vegetables to a bowl; keep warm.
7. Pour the Madeira or red wine into the baking sheet, stirring to scrape up any brown bits from the bottom, then transfer into a small saucepan and boil over medium-high heat until reduced by half. Stir in the remaining 2 tablespoons mustard and the beef broth or stock, reduce the heat to low, and simmer 5 minutes. Remove from the heat, stir in the cornstarch mixture, return to the heat, and boil, stirring, for 1 minute.
8. Slice the lamb into individual chops and serve with the roasted vegetables and the sauce.

You can prepare the crust for Nick Stellino’s elegant dish one day ahead, and refrigerate it, covered; remove it from the refrigerator 30 minutes before roasting the lamb.

Rack of Lamb with Mustard, Garlic, Rosemary, and Roasted Vegetables
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