1. Prepare the Rack of Lamb

1. Preheat oven to 450°F (230°C).
2. Pat the lamb dry with paper towels. Using a sharp knife, lightly score the fat cap in a crisscross pattern.
3. In a small bowl, mix olive oil, minced garlic, rosemary, thyme, salt, and pepper. Add Dijon mustard if using.
4. Rub the seasoning mixture evenly over both racks of lamb.
5. Let marinate at room temperature for 15–20 minutes while the oven heats.

2. Sear the Lamb

1. Heat a large, oven-safe skillet over medium-high heat.
2. Add a drizzle of oil and sear the lamb racks, fat side down first, for about 2–3 minutes per side, until golden brown.
3. Remove from heat and position the racks with the bones curving downward.

3. Roast the Lamb

1. Transfer the skillet to the preheated oven or place the lamb on a baking sheet lined with foil or parchment.
2. Roast for 15–20 minutes for medium-rare (internal temperature of 125–130°F / 52–54°C), or longer if you prefer more doneness.
3. Remove from the oven and tent loosely with foil. Rest for 10 minutes before slicing.

4. Make the Basil Goat Cheese Sauce

1. While the lamb rests, combine goat cheese, sour cream, basil, garlic, lemon juice, olive oil, salt, and pepper in a bowl or small food processor.
2. Blend or whisk until smooth and creamy. Add water or milk to reach desired consistency.
3. Taste and adjust seasoning if needed.

5. Serve

1. Slice the lamb between the bones into individual chops.
2. Plate 2–3 chops per serving and drizzle generously with the basil goat cheese sauce.
3. Garnish with basil leaves or lemon zest and serve with your choice of sides.