There is nothing richer than a great rack-- of lamb.  I love lamb for a lot of great reasons: first, lamb is typically grass fed, and on a range. Lamb is treated with care and respect, and not filled with hormones or antibiotics. Lamb is a great dish -- and nothing is easier to fix than a great rack- and this is really easy - and you will impress your guests:

Ingredients:

Enough Pesto to cover your lamb.

For every half rack of lamb you need about 4 tablespoons of Dijon Mustard.

The Rack has a meaty side and a bone side. Slather the rack with your Mustard/Pesto sauce and place in the refrigerator for at least one hour

Preheat the oven to 400 degrees

Put the lamb bone side down- and cook for 15-20 minutes. 

Lamb is best served with a simple starch- like mashed potatoes and some simple vegetables like green beans