4 racks of lamb (6 – 8 chops per rack), cleaned and trimmed
Salt and pepper to taste
2 tablespoons olive oil
4 tablespoons Dijon mustard
1/4 cup each chopped fresh thyme, oregano, rosemary, and parsley
1/2 cup chopped roasted pistachios

Preheat oven to 375 degrees. Season racks of lamb with salt and pepper and sauté in olive oil on both sides, searing meat. Roast for 15 minutes in shallow pan. Remove racks and coat with mustard. Dip in mixture of herbs and pistachios. Put back in oven for 10 more minutes (for medium rare). Slice into chops and serve with sauce and corn cakes (see recipes, below). Serves 8.


8 cloves garlic
2 sprigs fresh rosemary
2 tablespoons olive oil
2 cups dry white wine
2 cups demiglace
Salt and pepper to taste
2 tablespoons butter

Sauté whole garlic cloves with rosemary in olive oil for about 2 minutes, then roast in oven until golden brown. Return to stove top, add wine, and simmer until reduced by half. Add demiglace (prepare according to French cookbook instructions, e.g., Julia Child’s, or substitute packaged brown sauce mix, such as Knorr’s). Bring to a boil and season with salt and pepper. When slightly thickened, remove from heat. Remove garlic cloves and rosemary, and stir in butter just before serving.

Serve with Monte Carlo’s Corn Cakes made with fresh corn.