herb and mustard crusted rack of lamb

In the Mediterranean, lamb is what’s eaten in the spring—for Easter, Passover, Norooz, and, if it falls in spring, Eid. It's usually very young lamb that’s eaten, barely weaned if at all, the meat pale pink and mild, with none of the gamy-ness older lamb has. Simply roasted or grilled, it is a centerpiece of Easter Sunday meals all over Italy and what I always want to cook myself, especially when paired with some fresh spring vegetables: fava beans, asparagus, or tender small artichokes if I can find them. This is a really easy dish to prepare, yet looks beautiful and dramatic as a centerpiece of the table.