Crusted Rack of Lamb with Jus and Baby Carrot and Asparagus

Preheat oven to 375 degrees F.

Season rack of lamb with salt and pepper. Heat the oil in a large skillet. Once heated, add the lamb and sear until golden brown, about 5 minutes.

In a mixing bowl place crushed pine nuts, bread crumbs , chives , garlic, and Parmesan ; mix all the ingredients together.

Place the seared lamb into a roasting pan. Spoon the whole-grain mustard on top to cover the entire meat side of the rack. Sprinkle the bread crumb mixture to cover the mustard . 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. Once out of the oven remove lamb from pan and set aside on a plate to rest for about 10 minutes. Meanwhile, place the roasting pan on the stove top and deglaze with the beef stock, port and orange juice . Add sprigs of sage and thyme and bring to a simmer to quickly reduce. When reduced spoon jus over the lamb and serve.

In a saucepan of boiling salted water add the baby carrots and cook for about 3 to 4 minutes. At the halfway point add trimmed asparagus and cook for about 1 to 2 minutes. Strain all vegetables when done. Serve with roasted rack of lamb.