1 rack of lamb, trimmed (about 1½ pounds)
¾ teaspoon salt
½ teaspoon freshly ground black pepper
1 tablespoons vegetable oil
2 tablespoons Dijon mustard
2 teaspoons minced garlic
1 tablespoon grated Parmesan
Season rack of lamb well on all sides with salt and pepper. Heat a medium skillet over high heat and, when hot, add the oil. When the oil is almost smoking, add the rack of lamb and brown well on all sides, about 6 minutes. Transfer the lamb to a plate and set aside to cool slightly before proceeding. Preheat the oven to 450 degrees F. Using the back of a spoon, spread the mustard evenly over all sides of the lamb. Spread the minced garlic and parm cheese over the lamb in the same manner. Place the rack of lamb on a baking sheet and bake for 12 to 15 minutes for medium-rare. Allow lamb to sit for 5 to 10 minutes before carving into chops to serve.