• 2 racks spring lamb
• 1/2 cup Dijon mustard
• 1 clove garlic, minced
• 1/2 cup sherry
• 1/2 tsp thyme
• 1 cup water
• salt and pepper to taste

1. Remove fat cap from lamb racks and set aside.
2. Blend all other ingredients, with the exception of the water, together and coat lamb.
3. Refrigerate overnight.
4. Preheat oven to 375° F and roast marinated lamb to an internal temperature of 130° F (approximately 20 minutes). Let stand 5 minutes.
5. While lamb is standing, add the water to roasting pan and deglaze; reserve liquid to serve with lamb.
6. Separate lamb into individual chops and serve with au jus gravy made in step 5.

Serves 4.