I know times are tough, but if you can somehow scrape together enough money for a couple racks of lamb, you'll have yourselves a very merry holiday roast. Rack of lamb isn't cheap, but when compared with other special occasion items like prime rib, tenderloin, duck, goose, etc., it's about the same price, and you have almost no waste.
If you can swing buying local lamb, more power to you, but for most of us, trimmed rack of lamb will be coming from Australia or New Zealand. The good news is the meat is usually excellent quality, and very consistently sized.
This means you can achieve a nice medium-rare doneness relying mainly on time, and not feel. There is something terrifying to the average home cook when forced to poke meat to tell if it's done or not.
The recipe here is a classic fancy hotel presentation; the rack is roasted, topped with Dijon mustard and breadcrumb crust. Since the lamb is "Frenched," which means the fat between the rib bones is trimmed out, this is a very easy to crave roast, as you just cut between the bones and serve. Enjoy!
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Click here for ingredients and recipe transcript.