Ingredients:

3 frenched racks of lamb (8 ribs, about 1-1/4 lbs each), trimmed of all but a thin layer of fat, available at local butcher
6 Tbsp Dijon mustard
2 Tbsp Urban Accents Herbes De Provence, crushed

Directions:

Preheat oven to 450 degrees F.  Cover bones with foil.  Sprinkle lamb with salt and pepper.  Spread 1 Tbsp mustard on each side of each lamb rack and sprinkle with Herbes de Provence.  Place lamb, meat side up, on large rimmed baking sheet and roast for 10 minutes.  Reduce oven to 350 degrees and roast until instant read thermometer inserted into lamb registers 130 degrees F for medium-rare, about 10 minutes longer.

Transfer lamb to work surface; rest for 5 minutes.  Cut lamb racks between bones into chops and arrange on plates.  Garnish with mint springs.