This will be baked before serving, so timing is important. It is also important to undercook the lamb slightly. If you remove it from the oven at 140° or "rare", it will be medium-rare by the time it is carved at the table.

2 racks of lamb, (14 chops total; about 3 1/2 pounds trimmed weight, i.e. fat trimmed, rib bones trimmed, chine bone removed). Place a meat thermometer in the thickest part of center rib eye without touching the bone.

2 tablespoons Dijon mustard
6 cloves garlic, minced

Stir together mustard and garlic and spread thinly over the lamb. Place lamb in a 9x13-inch baking pan. Cover loosely with plastic wrap and refrigerate for several hours. Preheat oven to 350°. Remove plastic wrap. Roast lamb for about 1 hour, or until meat thermometer registers 140° for rare. Cover bones with decorative frills. With a flourish, carve roast at the table. Serve with Roasted Potatoes and Garlic Mustard Sauce on the side. Serves 6.

Garlic Mustard Sauce:
1/2 pound mushrooms, chopped. (This can be done in a food processor.)
6 cloves garlic, finely minced
2 shallots, finely minced
2 tablespoons butter

1/4 cup dry white wine

1 can (10 1/2 ounces) beef broth
1 teaspoon Bovril, beef-seasoned stock base
2 teaspoons Dijon mustard
3 tablespoons chopped chives
1 tablespoon chopped parsley
salt and pepper to taste

Sauté together mushrooms, garlic and shallots in butter until mushrooms are tender and liquid rendered is evaporated. Add wine and simmer mixture until wine has almost evaporated. Add the remaining ingredients and simmer sauce for 5 minutes.

Note: -Sauce can be prepared 1 day earlier and stored in the refrigerator. Heat before serving.

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