For this recipe the lamb racks are frenched all the way down to the eye of the meat. For decorative purposes, we asked our butcher to leave a 1-inch-wide strip of fat along the top of the eye of the rack.

　　

Ingredients

Serves 6

　　

For crust mixture

1/2 cup pine nuts (about 3 ounces)

　　1 pound spinach (about 2 bunches)

　　1 cup packed fresh flat-leafed parsley leaves

　　1/4 pound sliced smoked ham

　　1/4 cup unsalted butter, softened

　　2 cups fine fresh bread crumbs

　　1 whole large egg

　　1 large egg yolk

　　1 teaspoon finely grated fresh lemon zest

　　1/2 teaspoon salt

　　1/4 teaspoon freshly ground black pepper

　　3 racks of lamb (8 ribs and about 1 1/2 pounds each), frenched to eye of meat*

　　1 tablespoon vegetable oil

　　2 tablespoons Dijon mustard

　　Accompaniment:minted pea sauce

　　*available by request from butchers

　　

Make crust mixture:

Step 1

Preheat oven to 350°F. In a baking pan toast pine nuts in middle of oven until golden, about 10 minutes, and cool.

　　

Step 2

Discard stems from spinach and coarsely chop spinach. Rinse spinach and drain in a colander. In a large heavy kettle cook spinach in water clinging to leaves, covered, 1 minute, or until just wilted. Drain spinach well in colander, pressing out excess liquid with back of a large spoon, and cool. Tear ham into pieces. In a food processor pulse spinach with nuts, parsley, ham, and butter until finely chopped and transfer to a large bowl. Stir in remaining crust ingredients until combined well. Crust mixture may be made 1 day ahead and chilled, covered.

　　

Step 3

Increase temperature to 425°F. If leaving strip of fat on racks, score a diamond pattern on fat with tip of a sharp thin knife. Halve lamb racks to form six 4-rib pieces. Pat lamb dry and season with salt and pepper.

　　

Step 4

In a large heavy skillet heat oil over moderately high heat until hot but not smoking and lightly brown pieces 2 at a time, on all sides, about 1 minute total for each batch. Transfer pieces as browned to a large shallow roasting pan and arrange meaty sides up. Spread meaty side of each piece with 1 teaspoon mustard. Divide crust mixture into 6 portions and pat over mustard coating on each piece, gently pressing to help adhere.

　　

Step 5

Roast lamb in middle of oven 25 minutes, or until a thermometer inserted 2 inches into center registers 135°F. for medium-rare. Transfer lamb to a cutting board and let stand 10 minutes.

　　

Step 6

Cut lamb into individual chops and serve with sauce.