Rack of Lamb, with Herb Crust 

Total time: 40 minutes
   You can substitute a pork tenderloin for the lamb, if you prefer, or use lamb or pork chops, rubbing the herb crust on one side and baking for 10 - 20 minutes on a baking sheet.  If a rack of lamb isn't in the meat counter you may have to ask your butcher... I do!

 Ingredients:

• 1 rack of lamb, 6 - 8 bones - depending on your  butcher and what's available
• 1 tbs soft butter
• 1 tbs Dijon-style mustard
• 1 tsp dried rosemary
• 1 tsp dried thyme
• 1 tsp dried summer savory

 Instructions:

• If there is a thick layer of fat on the rack it should be removed - but normally your butcher would have already done this - just a warning. 
• Mix butter, mustard and herbs. 
• Spread it over the rounded, fat side of the lamb. 
• Put rack 'herbed' side up in a roasting pan and roast for 30 minutes in a 425F (215C) oven. 
• Remove and let rest for 5 minutes. 
• Carve by cutting it into chops - between the rib bones.  It should be nicely pink on the inside.  Use a meat thermometer, roast to 125 - 135F (52 - 57C)