Handled a Meal for my Mother-In-Law on Sunday as per her request. She actually said to me, "the Egg looks funny, but tastes great" haha.
So - without further Adieu:
Quickly seared (maybe 60 seconds each side) the racks at about 700 or so, then removed from the egg to cool it down a bit.
Covered the racks in a rub of Grainy Mustard, Horseradish, Rosemary, Tarragon, Salt, Pepper, and an egg. Prepped the 'taters with EVOO, Garlic, Butter, S+P and a portobllo mushroom. Green Beans, Onions, and Peppers in a foil pack with white wine, evoo, S+P
Put the plate-setter in place, got the egg to 325 or so, and put everything in there and let it all roast. Pulled the lamb at about 130, and let rest under foil while the taters finished up.
For dessert - I had some Anjou Pears - brown sugar, pecans, and agave nectar on a cedar plank.
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