Rack of Lamb with Herb Crust Lamb Jus and Rice Pilaf

Ingredients

• Two 8-bone racks of lamb, chine bone removed, not trimmed
• 1 Vidalia onion, peeled and sliced
• 4 cloves garlic, peeled and sliced
• 4 ounces Chardonnay
• 5 tablespoons plus 3 ounces melted butter
• 1 cup fresh breadcrumbs
• 2 tablespoons chopped arugula
• 2 tablespoons chopped fresh basil
• 2 tablespoons chopped fresh parsley
• 2 tablespoons chopped fresh tarragon
• 1/2 teaspoon Espelette pepper
• Sea salt and ground black pepper
• Arborio Rice Pilaf, for serving
• 1 tablespoon olive oil
• 3 tablespoons butter
• 1 onion, minced
• 1 1/2 cups Arborio rice
• 2 cups lamb jus
• 1/4 teaspoon saffron
• 1 tablespoon minced chives
• Salt and pepper

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