Roast Rack of Lamb with sauce

Preheat the oven to 400 degrees.

In an ovenproof skillet (I use cast-iron) heat 1 tbsp. extra virgin olive oil (or pure canola oil). Season rack of lamb with sea salt and black pepper. Place lamb in the skillet fat side down. Cook on medium high about 3 minutes until browned. Turn the lamb over and cook for 3 more minutes. Transfer the skillet to the oven and roast for 30 minutes (less if you like it rare or medium rare). Transfer to cutting board and carve.

In the leftover juice in the skillet, cookd 2 sliced green onions until soft. Add 1/4 cup chicken broth and bring to a simmer. Remove from the heat and add 2 tsps. Dijon mustard. Serve the sauce along side the lamb or over it.