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Preparation Time: 40 minutes

Start to Finish Time: 60 minutes

Yield: 4 to 8 servings

While rack of lamb is a splurge, this recipe is easy and elegant for a special dinner. Don't let the spaetzle part scare you -- once you make it, it'll become part of your "wow" repertoire.

• 1 rack of lamb, frenched
• Kosher or sea salt and freshly ground black pepper, to taste
• 1 tablespoon vegetable oil
• 2 cups flour
• 1 teaspoon kosher or sea salt
• 4 eggs
• 1/2 cup milk
• 4 tablespoons unsalted butter, melted
• 2 tablespoons chopped fresh parsley

Heat oven to 375°. Generously season rack of lamb on both sides with salt and pepper. In a large, heavy-bottomed, ovenproof skillet, heat oil on high and sear lamb on all sides until well browned, about 4 minutes each side. Place in oven 12 to 15 minutes for rare (140° in center), or until meat reaches desired doneness. Remove from oven, tent with foil, and let rest 5 minutes before carving.

In a small mixing bowl, combine flour and 1 teaspoon salt. Create a well in center of flour mixture. In a separate bowl, whisk together eggs and milk. Pour into flour well and mix slowly until a smooth batter comes together.

Bring a large pot of salted water to boil. Using a rubber spatula, push batter through a large-holed colander (or a spaetzle maker) into boiling water. Cook until spaetzle float to the surface; then use a slotted spoon to transfer to a bowl. Season with salt and pepper; toss with melted butter and parsley. Carve rack into single or double bone-in pieces. Spoon a generous portion of spaetzle onto warmed serving plates. Place lamb pieces on top of spaetzle with bones pointing up. Serve with steamed asparagus.

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