A rack of lamb is a beautiful thing. When roasted in the oven, the fat renders and bastes the meat, resulting in a gorgeous, golden-brown exterior and a juicy, succulent interior. Let's start?
Season the lamb all over with salt and pepper. Heat a large skillet over medium-high heat and add the olive oil.
When the oil is hot, add the lamb and cook for 3 to 4 minutes per side, until evenly browned.
Transfer the lamb to a roasting rack and roast in the oven for 20 to 25 minutes, until the internal temperature reaches 125 degrees F for medium-rare.
Meanwhile, make the sauce by adding the wine and chicken broth to the skillet you used to cook the lamb.
Bring the mixture to a boil, scraping up any browned bits from the bottom of the pan. Whisk in the Dijon mustard and continue cooking until the sauce has reduced by half.
Remove the lamb from the oven and let rest for 5 minutes before slicing into chops. Serve with the sauce on the side.