Super flavorful and super easy.  A real crowd-pleaser!

• 1/4 cup dijon mustard
• 1 Tblsp toasted cumin seeds
• 1 tsp toasted coriander seeds
• 1 tsp ground black pepper
• 1 Tblsp chopped parsley
• 1 Tblsp tarragon
• 1 tsp chopped rosemary
• 1 cup plus 2 Tblsp extra virgin olive oil
• kosher salt
• 1 8-bone rack of lamb — preferably local (you can also use individual lamb chops)
• 1 black steel or cast iron pan

A few more steps than your average Hot Buttered Rum, but we think well worth it.

For 1 Gallon of Cider:

Stud 2 oranges with 20 cloves each, piercing the orange skin

Compound butter:

1 pound butter
1 cup lightly packed brown sugar
1 teaspoon ground canella (or cinnamon)
3/4 of one nutmeg grated
pinch of salt

Let butter temper and then beat in remaining ingredients being careful not to incorporate a lot of air.  Put butter mixture on to parchment paper or plastic wrap and form a log about an inch and a half in diameter.  Refrigerate until firm then slice into half inch pieces.

For the Toddy:

1 piece of compound butter
2 dashes Angostura bitters
1.5 oz Appleton Reserve Jamaican Rum
6 oz Mulled cider

Heat and mix the drink, incorporating the butter into the beverage. (We steam this mixture on the frothing wand of the cappuccino machine.  You could also use a hand held mini milk frother.)  Top with grated cinnamon stick and grated nutmeg and serve.