This wonderfully flavorful recipe makes a dramatic presentation at any special occasion meal. Ask your butcher to "french" the bones for a gorgeous appearance and be sure to cover the bones with a strip of aluminum foil during cooking to prevent burning, if necessary. Serve the lamb chops with rosemary potatoes and freshly steamed asparagus for the perfect meal. My Wine Pairing: A soft French red Côtes du Rhône, a fruity Australian Syrah or a peppery California Pinot Noir will all stand up to the mustardy herb crust.

• 2 racks of Lamb (about 1 1/4 pounds each), frenched
• Salt and freshly ground pepper
• 2 tablespoons extra-virgin olive oil
• 1/2 cup hazelnuts, toasted and skins rubbed off
• 3 tablespoons Dijon mustard
• 3 garlic cloves, finely chopped
• 2 tablespoons freshly chopped rosemary
• 2 tablespoons freshly chopped mint
• Pomegranate Arils (seeds), for garnish

Preheat the oven to 375°F. Pat the lamb dry with paper towels and season liberally with salt and pepper. In a large skillet, heat oil over high heat. Brown the racks until golden brown then remove from the pan and set aside.

In a food processor, finely grind the nuts. In small mixing bowl, combine the mustard, garlic, rosemary and mint. Spread the mustard mixture over the meat-side of each rack of lamb. Sprinkle the surface of the mustard mixture with the ground hazelnuts.

Place the racks meat-side up in shallow roasting pan. Roast the racks for about 25 minutes for medium-rare (look for 130°F internal temperature on a meat thermometer; the temperature will continue to rise after the meat is removed from the oven), or to desired degree of doneness. Remove the lamb from the oven, tent the racks with foil (allowing air to circulate around them but trapping the heat), and let stand for 10 minutes.
Slice the racks onto lamb chops, garnish with pomegranate arils and serve.

Serves 4