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2 racks Lamb, well trimmed (1 1/2 lb each)
6 Tablespoons Dijon Mustard
2 cups fresh white Breadcrumbs
2 Cloves minced Garlic
4 teaspoons fresh Rosemary
4 teaspoons fresh Thyme
2 cups Beef Broth
1/4 cup unsalted Butter
1/4 cup Pesto Sauce
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Preheat oven to 400ºF. Heat heavy large oven-proof 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 2 minutes. Whisk in butter. Slice lamb into chops. Divide chops among 4 plates. Pour sauce over. Drizzle pesto over and serve.
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