Name: Rack of Lamb with Mustard-Rosemary-Lemon Pan Sauce
Yield: 4
Ingredients: Lamb; 1 to 2 tsp freshly ground black pepper; 1/4 cup plus 2 tbsp extra virgin olive oil; 2 cloves garlic, peeled and smashed (use the flat side of a Chef’s knife); 10 sprigs fresh rosemary; the leaves stripped off 6 sprigs (or 4 tbsp dried rosemary) and 4 sprigs left whole, for garnish; Zest of 2 lemons (yellow portion only; use a Microplane grater); 2 (14 to 16 oz) racks of lamb, usually 8 ribs each, cut in half with 4 ribs in each piece; Kosher salt; Sauce; 6 small shallots, finely chopped; 1 cup low-sodium beef broth; 1/2 cup dry white wine or dry vermouth; 2 tbsp Dijon or Creole-style mustard; 2 tsp fresh lemon juice; 1 tbsp finely chopped fresh rosemary; 2 tbsp cold butter, cut into small pieces