Herb Crusted Rack of Lamb with Port Wine Sauce.

(this rocks.)

For lamb       2 ounces crustless brioche or potato based bread, cut into 1-inch pieces (about 2 cups packed)       1 cup (packed) coarsely chopped fresh parsley       2 teaspoons chopped fresh rosemary  (Don't use anything dried in a little plastic Jar!)       1 teaspoon chopped fresh thyme       2 1 1/4-pound racks of lamb, fat trimmed       2 tablespoons extra virgin olive oil       6 tablespoons Dijon mustard

For sauce       1 1/2 cups dry red wine       3/4 cup tawny Port       9 tablespoons butter, cut into pieces

Make lamb: Preheat oven to 350°F. Place bread on baking sheet. Bake until slightly dry, about 5 minutes. Cool. Combine bread and herbs in processor. Blend until bread forms crumbs. Transfer crumbs to bowl. (can be made 1 day ahead. Chill.)

Preheat oven to 425°F. Sprinkle lamb with salt and pepper. Heat oil in heavy large skillet over high heat. Add lamb and brown well, turning occasionally, about 10 minutes. transfer lamb to baking pan. Roast until meat thermometer inserted into center of lamb registers 130°F for medium-rare, about 20 minutes. Let lamb cool 10 minutes. brush mustard all over lamb. Dredge in breadcrumbs, coating completely, Return lamb to baking pan, meat side up. Roast until crumb feel dry but are not colored, about 3 minutes. Let lamb rest 5 minutes at room temperature.

Meanwhile, make sauce: Boil wine and Port in large saucepan until reduced to 1/3 cup, about 25 minutes. Remove from heat. Add butter; whisk just until melted. Season with salt and pepper.

Serves 4.

I like to make the Provalone Eggplant, baked yams and the apple cranberry tart to round out this meal