INGREDIENTS:

1 french rack of lamb, 8 chops in total
1 cup chopped fresh herbs (mint, parsley, thyme, chives) + extra for garnish
5 cloves of garlic
juice and zest of 2 lemons + plus extra for garnish
2 tablespoons capers, rinsed and drained
1/2 cup toasted walnuts
1 tablespoon all-purpose flour
1/4 cup olive oil
salt and black pepper, to taste

SAUCE INGREDIENTS:

olive oil
2 shallots or 1 large shallot finely chopped
1 tablespoon Dijon mustard
2 cups chicken or beef stock
1 heaping tablespoon crème fraîche
fresh chopped parsley
salt and black pepper, to taste

PREPARATION:

1. To make the crust: in a food processor, combine the herbs with the olive oil, lemon juice and zest, capers, walnuts, flour, salt and pepper. Pulse lightly until everything is crumbly yet a little sticky.
2. Salt and pepper the rack of lamb and then cover both sides with the crust and marinate in the refrigerator for 4-6 hours.
3. Before baking preheat the oven to 425 degrees and bake the lamb in an oven-safe pan or dish for 25 minutes. If you like your meat cooked well-done, add another 7-10 minutes.
4. While the lamb is roasting, prepare the sauce. In a saute pan, add about a tablespoon of olive oil to the pan on medium heat and once it comes to temperature, add in the shallots and cook until translucent and on the verge of turning light brown.
5. At this point, add in the Dijon mustard, chicken or beef stock, salt, black pepper and allow it to reduce.
6. Once reduced to your liking, add in the crème fraîche and parsley.
7. Once the lamb is cooked, let it rest outside the oven covered in aluminium foil for 15 minutes. Serve the lamb with the sauce and garnish with some fresh lemon and chopped herbs.
8. I also added some asparagus in the pan with the lamb, towards the end of cooking.  I served the lamb with a sunchoke mash as well.