Pine Nut and Potato-Chip-Crusted Rack of Lamb

The only thing that beats my love to cook is my love to eat. I eat a pretty clean diet and have a ton of fun converting recipes to healthier versions without any sacrifice of flavor.

subheading: For the lamb:

⅓ cup pine nuts, toasted

3 oz. (about 4 cups) kettle-style potato chips

1 Tbs. finely chopped garlic

1 tsp. finely chopped fresh rosemary

Kosher salt and freshly ground black pepper

3 Tbs. mayonnaise

1 Tbs. whole-grain mustard

1 3½-lb. rack American lamb (or 2 smaller Australian racks), trimmed and frenched, with deep cuts between the bones every two chops (ask your butcher to prep it this way)

subheading: For the sauce:

½ cup ruby port

1 1.5-oz. container veal and beef demi-glace (see Tip, below)

2 oz. (4 Tbs.) unsalted butter

Kosher salt and freshly ground black pepper

Directions at finecooking.com

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