Roasted lamb will always impress and this herbed version is perfect for springtime. In the recipe below, a rack of lamb is rubbed with a combination of mustard and tarragon. Roasted in the oven, it becomes crispy on the outside and tender on the inside. Cook butter beans on the stovetop while you wait, and this meal will come together in a snap.
For the most beautiful presentation, ask your butcher to "french" the rack of lamb for you. Frenching means that the leftover fat and sinew will be removed from the bones, leaving them clean enough to handle. Each guest will have a double chop, but you can also carve the rack into lollipops, easy to pick up and enjoy with your fingers!