Rack of Lamb with Rosemary Mustard Sauce

A succulent rack of lamb served with a tangy rosemary-mustard sauce.

Ingredients - Serves 4

Preheat the oven to 400°F.
Season the rack of lamb with salt and pepper.
Heat the olive oil in a large oven-safe skillet over medium-high heat. Add the rack of lamb and sear on all sides until browned, about 5 minutes.
In a small bowl, combine the mustard, rosemary, and garlic. Spread this mixture over the rack of lamb.
Transfer the skillet to the oven and roast for 15 minutes, or until the lamb reaches your desired level of doneness.
Remove the lamb from the skillet and let it rest for 5 minutes.
While the lamb is resting, place the skillet back on the stove over medium heat. Add the wine and chicken broth and bring to a simmer, scraping up any browned bits from the bottom of the skillet.
Simmer the sauce until it is reduced by half, about 5 minutes.
Slice the rack of lamb and serve with the rosemary-mustard sauce.