1 rack of chiappetti lamb 1/4 c. Dijon mustard 1/2 c. chardonnay 4 T. olive oil 1 ounce peeled and minced shallot 1/4 c. chopped tomatoes 1 sprig fresh thyme 1 c. lamb stock (or other strong brown stock) 1/4 c. bread crumbs     Preheat oven to 400 degrees. Season the rack of lamb with salt and pepper. Sear the rack of lamb in a hot skillet over high heat with 2 T. olive oil. In a bowl, mix the Dijon mustard and 1/4 c. of wine. Baste the lamb with the mixture and roll in the bread crumbs. Set the lamb in a roasting pan (bone side down) and cook in the oven for 25 minutes. While the lamb is cooking, sauté the shallots with 2 T. olive oil in a small pan. Sauté until caramelized. Add tomatoes and continue cooking until they are soft. Add the rest of the wine and the thyme. Reduce the contents of the pan until almost dry. Add the lamb stock and simmer until the liquid is a thick consistency. Remove the lamb from the oven and let rest in a warm place for 5 minutes. Slice the rack of lamb and serve with the sauce.