Herb-Crusted Rack of Lamb with Carrot & Spaetzle

This was herb-crusted rack of lamb, again!

We used two long-time-frozen racks of lamb, following the same recipe, which was provided by Chef Thomas Keller on the Williams-Sonoma's website. I have made this dish three times and each time the dish was great.

I am usually not a big fan of lamb. Well, at least I was. Now I have several lamb dishes I actually enjoy, including this.

Side dishes were carrot and Spaetzle. Veggie and starch. Impeccable complements to the herby tender lamb.