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1
Preheat oven to 375 degrees F.
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2
Season rack of lamb with salt and pepper.
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3
Heat the oil in a large skillet.
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4
Once heated, add the lamb and sear until golden brown, about 5 minutes.
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5
In a mixing bowl place crushed pine nuts, bread crumbs, chives, garlic, and Parmesan; mix all the ingredients together.
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6
Place the seared lamb into a roasting pan.
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7
Spoon the whole-grain mustard on top to cover the entire meat side of the rack.
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8
Sprinkle the bread crumb mixture to cover the mustard.
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9
Once the lamb has been covered by an even layer of the mixture place the roasting pan into the oven and cook until medium-rare about 10 to 15 minutes.
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10
Once out of the oven remove lamb from pan and set aside on a plate to rest for about 10 minutes.
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11
Meanwhile, place the roasting pan on the stove top and deglaze with the beef stock, port and orange juice.
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12
Add sprigs of sage and thyme and bring to a simmer to quickly reduce.
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13
When reduced spoon jus over the lamb and serve.
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14
In a saucepan of boiling salted water add the baby carrots and cook for about 3 to 4 minutes.
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15
At the halfway point add trimmed asparagus and cook for about 1 to 2 minutes.
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16
Strain all vegetables when done.
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17
Serve with roasted rack of lamb.
