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This is a classic French Bistro dish from Anthony Bourdain's Les Halles cookbook. The ingredients below are for one rack (it's 2 in the book). You need to get the book to see the directions for this one (but I kinda made it easy to figure out if you look at the ingredients).
For the rack:
1 Rack of Lamb, frenched
1 tbsp Olive Oil
1 pinch of fresh thyme leaves
1 pinch of fresh rosemary leaves
1 tbsp Dijon mustard
1 tbsp fresh bread crumbs
For the sauce:
1 tbsp butter
3/4 cup red wine
1 cup dark stock
1 crushed garlic clove
1 bouquet garni
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1st Keep
 studioroom
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