2 American Lamb racks, Frenched (about 3 pounds), trimmed
Salt and pepper, to taste
2 tablespoons vegetable oil
6 tablespoons grainy Dijon-style mustard
1 cup panko bread crumbs
3 tablespoons melted butter
2 tablespoons chopped parsley
2 tablespoons finely grated Parmigiano Reggiano cheese
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
3 tablespoons unsalted butter
2 shallots, finely chopped (about 1/2 cup)
1/2 pound fresh or frozen peas
1/2 pound sugar snap peas, threaded, sliced in half on the diagonal
1/2 pound Chinese snow peas, threaded
1 tablespoon chopped tarragon
1 tablespoon chopped parsley
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
Season lamb generously with salt and pepper. In a large heavy skillet, heat oil over medium-high heat. Add racks, fat-side down; brown for 3 minutes. Flip and sear an additional 3 minutes. Remove to a baking sheet or roasting pan; cool for 5 minutes. Spread meaty part of racks evenly with mustard. In a small bowl, toss panko with butter, parsley, Parmigiano Reggiano, salt and pepper. Press half of panko mixture firmly into each rack to form a crust on top of mustard.
Roast racks at 425°F until medium-rare, about 15 minutes. Remove from oven; let rest for 10 minutes. Cut racks into chops.
While lamb is resting, heat butter in a large skillet of medium heat. Add shallots; cook until soft, 2 to 3 minutes. Add peas, snap peas and snow peas; cook just until tender-crisp, an additional 2 to 3 minutes. Add tarragon, parsley, salt and pepper.
PREP TIME: 10 Minutes
COOK TIME: 30 Minutes