Ingredients: 1 pound asparagus, trimmed,1 pound baby carrots,1/2 cup beef stock,1/2 cup bread crumbs,1 tablespoon freshly chopped chives,2 sprigs fresh sage,2 sprigs fresh thyme,2 garlic cloves, minced,1/2 orange, juiced,2 racks of lamb, trimmed and frenched (about 1 1/2 pounds each),1 tablespoon olive oil, for searing,2 tablespoons grated Parmesan,1/2 cup crushed pine nuts,1/2 cup port,Salt and freshly ground black pepper,1/2 cup whole-grain mustard
Course: lunch,main course,main dish,dinner