First you will need to trim excess fat off of the rack of lamb. Next Salt and pepper rack of lamb. In a hot cast-iron pan drizzle with olive oil and sear fat side down about 4 mins per side. Set aside.
You will need
1/4 cup fresh parsley,
2 springs thyme,
2 Springs Rosemary
1/2 cup of breadcrumbs
put into food processor until finally chopped. Next rub lamb chop with stone ground Dijon mustard and coat lamb with herb mixture and place back into pan fat side down. Seat for 1 minute to brown crust then flip over and place into oven for 8-10 mins @400 degrees remove and let meat rest, then enjoy!
To make Cabernet sauce remove lamb from skillet and mix 3 tablespoons flour until mixed into drippings. Next add 1 cup beef broth, 1/2 cup Cabernet and bring to a boil. Reduce heat and let simmer until the sauce has reduced by half and has thickened. Drizzle over meat and enjoy!!!!
Serve with rice!