1 rack of lamb
1/4 cup olive oil
3/4 tsp salt
1/2 tsp ground pepper
1 tbsp vegetable oil
2 tbsp Dijon mustard
1 garlic clove, minced
1/4 cup seasoned breadcrumbs
1 tbsp grated parmesan
to prepare the beans:
1/2 pack extra fine green beans (unthawed)
1/2 tbsp butter
1 garlic clove, crushed
salt to taste
Season rack of lamb with salt and pepper on all sides. Heat medium-sized skillet and add oil until almost smoking and sear the lamb on both sides until it reaches a nice brown color, about 6 minutes.
Set the lamb on a plate and let cool slightly.
Preheat oven to 450 deg F.
Combine the mustard and garlic and spread mixture all over the lamb. Combine the breadcrumbs and cheese and press onto the mustard to create a crust on the lamb.
Place the lamb on a baking sheet and cook for 12 to 15 minutes. Let rest for 5-10 minutes.
Prepare the beans while the lamb is cooking or resting. Melt the butter in a skillet over medium heat, and add the beans and garlic and cook until the beans begin to thaw. Season with salt and cook and stir until the beans are lightly browned, about 5 to 10 minutes.
Carve the lamb into individual chops to serve with a helping of the sautéed green beans and red wine.