Rack Of Lamb With Mustard And Herbs

• 2 racks of lamb (1 1/2 pounds, 8 chops each)
• salt and pepper, to taste
• 1 tablespoon olive oil
• 3/4 cup fine breadcrumbs
• 1 garlic clove, minced
• 1 teaspoon chopped fresh thyme
• 1/2 teaspoon chopped fresh rosemary
• 2 tablespoons butter, melted
• 1 pinch salt
• 3 tablespoons Dijon mustard

1. Season lamb with salt and pepper.
2. Heat oil in saute pan over medium-high heat. Sear lamb, one rack at a time. Using tongs, hold each rack upright; sear ends, about 20 seconds each. Rack should look golden. Transfer racks to 13x9-inch baking dish.
3. In a bowl, stir together bread crumbs, garlic, thyme, rosemary, butter, and a pinch of salt; mix well.
4. Brush seared lamb with a thin layer of mustard. Sprinkle bread crumbs over surface of lamb, pressing so it adheres well.
5. Roast lamb at 400u0b0 until a thermometer reads 120u0b0 (about 20 minutes for rare, 25 minutes for medium-rare).
6. Before slicing, let lamb rest on cutting board 10 minutes to allow juices to redistribute.

lamb, salt, olive oil, fine breadcrumbs, garlic, thyme, fresh rosemary, butter, salt, mustard

Taken from www.food.com/recipe/rack-of-lamb-with-mustard-and-herbs-410074 (may not work)