Preheat oven to 350°F (180°C).
Sprinkle lamb with salt and pepper to taste.
In a bowl, mix together Dijon mustard, breadcrumbs, nuts, cheese and lavender. Pat cheese mixture all over meat, pressing well to form a crust.
In an ovenproof frying pan, melt butter over high heat and sear lamb on crust side for 40 seconds. Turn racks over and roast in oven for about 13 minutes. Remove from oven and let rest for 5 minutes before serving.
These medium-bodied wines are characterised by their smooth tannins that usually confer a certain roundness. They are often dominated by a nose of ripe fruit or woody notes (toast, coffee or vanilla).
Product category: red wine.
© Société des alcools du Québec, 2007
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