2 (8 rib) racks of lamb (ribs cracked, bones shortened and cleaned, well trimmed)
2 tbsp. olive oil
3 tbsp. Dijon mustard
2 garlic cloves, pressed
1/2 tsp. powdered rosemary
1/2 tsp. powdered thyme
1/2 tsp. salt
1/2 tsp. freshly ground pepper
2 watercress or curly parsley bouquets

Preheat oven to 450 degrees.

Place the lamb in a large shallow roasting pan, meat side up. Fold a strip of foil over the ribs ends to prevent scorching. With a sharp knife, cutting 1/4 inch deep, score the thin layer of fat in a diamond pattern.

In a bowl, combine the olive oil, mustard, garlic, rosemary, thyme, salt and pepper - mix well. Brush the mixture over the scored surface, insert a meat thermometer.

In 450 degree oven, cook for 35 minutes for rare or until the thermometer is 150 degrees; for 40-45 minutes for medium rare (thermometer 160 degrees); 45-50 minutes for medium (thermometer 170 degrees).

Transfer the lamb to a heated serving platter. Remove foil and arrange racks facing each other. Let rest 8 to 10 minutes before carving. Garnish between racks with parsley or watercress. Serves 8.