Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2                    (8-bone) racks of lamb -- Trimmed
                        Salt and pepper
   1      teaspoon      Minced garlic
   2      teaspoons     Minced shallot
   2      teaspoons     French dijon mustard
   1      cup           Bread crumbs
   2      tablespoons   Butter -- melted
     1/2  cup           White wine
   1      cup           Beef broth

Preparation:

Timing is essential so as not to overcook or undercook. 1. Preheat oven to 400 degrees. 2. Season the lamb with salt and pepper. Mix garlic with 1 tsp. shallots and rub on fat side. Place the rack in a pan and cook uncovered for 25 minutes. Remove. 3. On the fat side, spread lightly with mustard and cover with bread crumbs. Bind bread crumbs together with melted butter. Place back in oven and cook until bread crumbs are golden brown. 4. Remove the rack from the pan and keep warm. Add wine, remaining shallots and beef broth to pan. Add seasoning to taste. Reduce by half, being careful not to over-reduce as sauce has a tendency to become salty. 5. To serve, split racks in half and cover with sauce. In preparing this excellent dish, it is essential to time it precisely. Otherwise, it may become overdone or underdone.