Recipe

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• 1 1/2 cups fresh breadcrumbs
• 1/2 tsp dried rosemary, crumbled
• 1/2 tsp dried basil, crumbled
• 1/2 tsp dried sage, crumbled
• salt & freshly ground black pepper
• 2 racks of lamb, room temperature (16 ribs)
• dijon mustard
• 3 jumbo egg yolks, room temperature
• 2 oz gorgonzola, room temperature
• 1 1/2 tbsp fresh lemon juice
• 1/2 tsp cornstarch
• 1/4 tsp salt
• 1 cup unsalted butter, melted (2 sticks)
• 1/4 cup whipping cream, room temperature

• 1 Preheat oven to 400 degrees.
• 2 Mix breadcrumbs,herbs,salt and pepper to taste in processor.
• 3 Rub lamb generously with mustard then coat with breadcrumb mixture, pressing to adhere.
• 4 Arrange racks in roasting pan; roast until outside is crisp but inside is still pink, 20 to 25 minutes; do not overcook.
• 5 Blend yolks,cheese,lemon juice,cornstarch and 1/4 t. salt in processor until smooth.
• 6 With machine running, add butter through feed tube in thin stream.
• 7 With machine running, add cream through feed tube in thin stream.
• 8 Transfer to saucepan and keep warm in tempid water bath.
• 9 Cut racks into ribs; arrange 4 ribs on each plate.
• 10 Spoon sauce over and serve immediately.