2 Frenched 8-bone rack of lamb (approximately 2 to 2 ¼ pounds each)

¼ cup Dijon mustard

3 tbs honey

4 tbs olive oil plus extra for sautéing

4 large roasted and peeled garlic cloves (put in aluminum foil and bake in 400° oven for 20 minutes – can be done in advance)

5 anchovy fillets

1½ cups of panko breadcrumbs (matzo crumbs or gluten-free breadcrumbs can be substituted)

2 tbs finely chopped fresh parsley

1 tbs minced fresh rosemary leaves

2 tbs finely minced fresh chives

2 tbs finely chopped fresh mint leaves

1 lemon cut into wedges

Kosher or sea salt

Freshly ground pepper

1. Preheat the oven to 425°.

2. Score the fat covering on the lamb rack in a ½-inch diamond-shape pattern. Be careful not to cut into the meat. Season the lamb racks on all sides with salt and pepper.

3. Heat a large sauté or frying pan over medium high heat. Add enough olive oil to coat the bottom of the pan well. Allow for the oil to get hot. Put 1 lamb rack fat cap down and sear until golden brown. Keep moving the rack around the pan to brown as much of the fat as possible. Repeat with second lamb rack.

4. Mix the mustard and honey in a medium bowl. Set aside. Combine the 4 tbs olive oil, roasted garlic and anchovy fillets in a food processor and puree until smooth. Add puree mixture to the mustard and honey. Add panko, parsley, rosemary, chives and mint. Mix. The crumb and herb mixture may not all come together, but should still stick to the rack.

5. Press the mixture evenly over the fat cap and meat. You may need to use gentle pressure so the crumb mixture adheres to the rack. Do not coat the underside of the rack. The lamb racks can now be refrigerated for up to 6 hours before cooking. Remove the racks 30 minutes prior to roasting, to allow them to return to room temperature.

6. Place lamb on a rack in a roasting pan. Roast for 25 to 35 minutes or until the center temperature of the racks reaches 128° for medium rare. Remove from oven and allow the lamb racks to continue to rest on roasting rack for about 15 minutes.

7. Carve each rack into four 2-bone chops (slice between every other bone) and arrange on platter. Drizzle with extra virgin olive oil. Sprinkle with salt. Serve with fresh lemon wedges. Enjoy one of our favorite holiday recipes!