Ingredients
- 2 garlic (cloves minced)
- 1 1/2 racks of lamb well trimmed
- 1/2 stick
- 2 cups breadcrumbs (fresh white)
- 2 cups beef broth
- 6 tablespoons dijon mustard
- 1/4 cup pesto sauce
- 1/4 cup butter (unsalted)
- 4 teaspoons thyme (fresh)
- 4 teaspoons rosemary (fresh)
Preheat oven to 400=3DB0 F. Heat heavy large ovenproof skillet over high= heat. Add lamb to skillet and cook until brown, turning occasionally,= about 7 minutes. Remove lamb from skillet; cool slightly. Spread mustard= evenly over lamb. Combine breadcrumbs, garlic, rosemary and thyme in bowl. Press breadcrumb mixture onto lamb. = Season lamb with salt and pepper. Return to skillet and roast in oven= until desired doneness, about 35 minutes for medium-rare.
Transfer lamb to cutting board. Pour fat from skillet. Add broth to= skillet; bring to boil, scraping up any browned bits. Boil until reduced= to 1/2 cup, about 2minutes. Whisk in butter. Slice lamb into chops. = Divide chops among 4 plates. Pour sauce over. Drizzle pesto over and serve.
