No knock on the local stuff, but the Alberta lamb is the crème de la crème of lamb, just delicious! While lamb is kind of a restaurant thing, making a herb-crusted rack of lamb is so unbelievably easy, you could do it in your sleep. Season it up with a liberal amount of salt and pepper and get a nice golden-brown sear on all sides in a hot pan on the stovetop. Then throw it skin-side down in a 425F oven for eight minutes. In the meantime, toss breadcrumbs, fresh garlic, fresh rosemary, Italian parsley and grated parmesan in a bowl with a sprinkle of salt and pepper and a drizzle of EVOO to give it a moist consistency. Take the rack out, brush it on all sides with your fave Dijon mustard and coat it in your herb mixture. Put it back in the oven for another four minutes to get the breadcrumbs toasted and release the aromatics and you’ll have a five-star dinner ready in about 20 minutes flat!