This flavorful lamb dish is a perfect example of the beautifully clean recipes featured in Miraval's new Mindful Eating Cookbook. Enjoy!

Makes 4 servings

• 1/4 c. Dijon mustard
• 1 tsp. fresh basil leaves
• 1 tsp. fresh oregano leaves
• 1 tsp. fresh thyme leaves
• 1/4 tsp. fresh rosemary
• 1/4 tsp. fresh tarragon leaves
• 4 six-ounce New Zealand lamb racks (4 to 5 bones each), trimmed and frenched
• 1/4 tsp. kosher salt
• 1/8 tsp. freshly ground black pepper
• 2 tsp. Miraval Oil Blend (page 19) or canola oil
• 1 recipe Goat Cheese Polenta (recipe follows)
• 1 recipe Sun-Dried Tomato Jus (recipe follows)

PREHEAT the oven to 375° F.

COMBINE the mustard and herbs in the bowl of a food processor and process on high speed until the mixture is smooth and the mustard turns a bright green color, 1 1/2 minutes.

LIGHTLY season the lamb on all sides with the salt and pepper.

HEAT a large skillet or sauté pan over high heat. Add the oil and when hot, add the lamb and cook, turning until well browned, 3 to 4 minutes on meaty side, then 1 minute on bony side. Remove pan from heat.

TRANSFER the meat to a plate or baking sheet. Brush each rack with 1 Tbsp. of the herb mustard, coating the entire rack except for the bones; return to sauté pan; and roast to desired temperature, 12 to 15 minutes for medium rare.

PLACE the racks on a large cutting board and let rest for 1 to 2 minutes. Using a sharp knife, cut the racks into two 2-bone chops each and fan over the polenta. Spoon the Sun-Dried Tomato Jus over the meat and serve immediately.

Calories: 470; Total Fat: 14 G; Carbohydrate: 51 G; Dietary Fiber: 4 G; Protein: 32 G

Goat-Cheese Polenta

Makes 1 1/2 cups

• 2 1/2 c. skim milk, rice milk, or Vegetable Stock (page 24)
• 1/2 c. polenta
• 2 Tbsp. (1 oz.) fresh goat cheese
• 1/2 tsp. kosher salt
• 1/4 tsp. freshly ground black pepper
• 1/4 tsp. fresh rosemary, minced

BRING liquid to simmer over medium-high heat in a small saucepot. Add polenta, reduce heat to medium-low, and stir until thick, about 5 minutes. Fold in the remaining ingredients and season to taste. Remove from flame and keep warm.

Sun-Dried Tomato Jus

Makes 1/2 cup

• 1/2 tsp. Miraval Oil Blend (page 19)
• 2 Tbsp. thinly sliced shallot
• 2 Tbsp. chopped sun-dried tomato
• 1 tsp. chopped fresh sage leaves
• 1 tsp. fresh thyme
• 1 whole black peppercorn
• 1 1/2 c. Veal Stock (page 25) or store-bought beef stock
• 1/2 c. Cabernet Sauvignon or Merlot

PREHEAT a small saucepot on medium-high heat. Sauté shallots, herbs, sun-dried tomato, and black peppercorn with the oil until aromatic, about 1 minute and 15 seconds. Add the wine into the pan and reduce by half, about 1 minute. Reduce heat to medium, add veal/beef stock, and simmer until sauce reduces by a third and just begins to thicken, about 17 minutes. Strain to remove peppercorn. Hold warm until ready to serve.