Lightly season the lamb racks with salt and pepper.

Heat a large sauté pan, add vegetable oil and, when hot, quickly sear the racks on both sides until golden brown (approximately 2–3 minutes per side).

Let cool and then spread Dijon mustard lightly on both sides of each rack. Then coat the racks with the Ancho Rub.

Let sit at room temperature while preparing the goat cheese bread pudding (optional). Once the bread pudding is cooked, place the racks on baking sheets, increase the heat to 375° and roast for approximately 14–17 minutes for medium or until the meat is at your desired doneness.

Let sit 3–4 minutes before cutting racks into 8 (2-bone) portions (2 pairs for each person).

Serve with goat cheese bread pudding, minted demi-glace, seasonal vegetables and goat cheese crumbles as desired.

Recipe compliments of Chef Michael Cairns at the Omni Scottsdale at Montelucia.