Herb-Crusted Rack of Lamb

Rack of lamb is the first choice of many carnivores for a special meal. It’s also super easy to make. For two, buy a small rack of New Zealand lamb that weighs about a pound. They’re sold “frenched,” with the chine bone and fat between the ribs removed, and well trimmed. The mustard-herbed panko coating seals in the juices and keeps the meat juicy and delicious, so I serve it without a sauce. (If you’d like a sauce, béarnaise is a classic.) Be sure to remove the rack from the refrigerator a