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Rack of lamb with mustard-thyme crust (adapted from Bon Appetit, 1997 via epicurious.com)

1/3 cup Dijon mustard
1 tablespoon minced garlic
1 tablespoon chopped fresh thyme
1 1/4-pound rack of lamb, well trimmed
1 cup plain bread crumbs (variation: Matzo meal)
Fresh thyme sprigs (optional)

Preheat oven to 425°F. Whisk mustard, garlic and chopped thyme in small bowl to blend. Sprinkle lamb with salt and pepper. Place lamb on a roasting rack, rounded side up. Spread mustard mixture evenly over lamb. (Lamb can be prepared up to 6 hours ahead. Refrigerate uncovered.)

Press bread crumbs onto mustard coating on lamb. Roast lamb until thermometer inserted into center registers 130 to 140 degrees F for medium rare or 140 to 150 degrees F for medium. Will take 30-45 minutes: check periodically. Garnish with thyme sprigs, if desired, and serve.

I had lamb rack for the first time a week or so ago. It blew my mind. Tenderest, best-tasting meat I’d ever had!