Herb Crusted Rack of Lamb Served over Roasted Baby Carrots, Sautéed Asparagus, French Green Beans finished with Mâche and Demi Glaze Sauce

Name: Herb Crusted Rack of Lamb Served over Roasted Baby Carrots, Sautéed Asparagus, French Green Beans finished with Mâche and Demi Glaze Sauce
Yield: Yield: 1 serving
Cuisine: American
Ingredients: 1 tablespoon Dijon mustard; 2 tablespoons asparagus; 2 tablespoons blended oil; 1 cup Demi Glaze, heated; Salt and pepper, to taste; 2 tablespoons baby carrots; 2 tablespoons French green beans; Herb Crusted Rack of Lamb (3 chops per serving); ¼ rack of lamb, bones partially Frenched (cleaned completely of meat and sinew); 2 tablespoons herbs de Provence; 1 handful baby arugula; Extra-virgin olive oil, as needed for carrots; Roasted and Sautéed Vegetables; 2 pieces Mâche