For the lamb:
½ cup Course grained mustard
¼ cup Maple syrup
4 Shallots, finely diced
3 Garlic cloves, finely diced
2 Rosemary sprigs, chopped
3 Thyme sprigs, chopped
¼ cup Olive oil
3 1&1/2 lb. racks of lamb, trimmed
½ cup Walnuts, finely chopped
½ cup Almonds, finely chopped

To make the sauce:

• Heat the olive oil in a large skillet over a medium high heat and add the pears. Sauté until browned, about 8 minutes.
• Add the shallots & garlic and continue to sauté for 3 minutes longer, stirring so that the garlic doesn't burn.
• Remove the pan from the heat and pour in the whisky. Ignite the whisky with a match. Remember it's the fumes that will catch fire so you don't have to stick the match right into the sauce. Let the flames burn down on their own, do not cover the skillet.
• Return the skillet to the stove once the flames have settled and let the sauce boil for about 5 minutes.
• Add the 2 stocks, maple syrup, cinnamon & nutmeg. Cover the skillet and reduce the heat to medium low. Cook until the pears are nice and soft, about 12 to 15 minutes.
• Puree the sauce in batches and return to the skillet. Adjust taste with salt & fresh cracked pepper. Add another tablespoon of whisky if desired.

For the lamb:

• Preheat your oven to 350F
• Combine the mustard, maple syrup, shallots, garlic, rosemary & thyme in a bowl and stir to mix well.
• Season the lamb with salt & fresh cracked pepper.
• Heat 1/3 of the olive oil in a large skillet over a medium high heat.
• Add one rack to the skillet and brown for about a minute on each side or until golden crispy brown. Repeat with the remaining olive oil and lamb racks.
• Once the racks have cooled a bit, pat them dry with paper towel and slather them in the mustard mixture. Press the nuts into the lamb to make the crust.
• Lean the three racks against one another, standing up in a roasting pan. Roast in the middle of the oven for about 25 minutes. Remove the lamb when done and tent with tin foil for 15 minutes.
• Meanwhile, reheat the sauce over a gentle heat.
• Cut the racks into individual chops and plate, spooning the sauce overtop.