Crusted Rack of Lamb with Jus & Baby Carrot Asparagus Bundles

2 racks of lamb, trimmed and frenched (about 1 1/2 lbs each)
Salt and Pepper to taste
2 tbsp olive oil for searing
4 tbsp whole grain mustard
4 tbsp crushed pine nuts
4 tbsp bread crumbs
2 tbsp chives
2 tsp minced garlic
2 tsp parmesan
1/2 beef stock
1/2 cup port
orange, juiced
2 sprigs of sage
2 sprigs of rosemary
1 lb baby carrots
1 lb asparagus
Chives, blanched

Method
Pre Heat oven to 375 degrees F. Season rack of lamb. In a hot skillet sear both racks of lamb until golden brown, about 5 minutes. May need to do it in batches.
In a mixing bowl place crushed pine nuts, bread crumbs, chives, garlic, parmesan, mix all the ingredients together.
Place the seared lamb into a roasting pan. Spoon whole grain mustard on top of both racks to cover the entire meat side. Divide and sprinkle the breadcrumb mixture to cover the mustard. Once the lamb has been covered by an even layer of the mixture place the roasting pan into the oven and cook until meat thermometer reads about 145-150 which is medium rare. Once out of the oven remove lamb from pan and set aside on a plate to rest for about 10 minutes. Meanwhile, place the roasting pan on top of the stove top and deglaze the pan with the beef stock, port and orange juice. Add sprigs of sage and rosemary bring to a simmer and quickly reduce. When reduced spoon jus over the lamb and serve.

For the vegetables:
In a sauce pan of boiling salted water add the baby carrots, and cook to desired taste, at the half way point add trimmed asparagus and decant all together.
On a board take three of each vegetable and bunch tightly together, then take a few chives/scallions and tie the bunch together with the chives. Once bound add to plate.