Lavender Herb Crusted Rack Of Lamb

• 4 lamb racks, Frenched
• 1/2 cup breadcrumbs
• 2 tablespoons unsalted butter, melted
• 1/2 tablespoon fresh rosemary, chopped fine
• 1 tablespoon fresh thyme, chopped fine
• 1 tablespoon dried lavender flowers
• 2 tablespoons Dijon mustard
• kosher salt, to taste
• black pepper, to taste

1. Preheat grill/oven to medium-high, approximately 400u0b0F.
2. In a large bowl, combine the bread crumbs, butter, rosemary, thyme and lavender. Mix the ingredients together until they are well combined. Tip: Your fingers work best for mixing.
3. Brush the meat portion of the lamb rack liberally with the Dijon mustard. Cover the lamb with the lavender/bread crumb mixture making sure to coat it well. Season with salt and pepper to taste.
4. Place lamb on lightly oiled grill or pan and place on grill or in oven.
5. Cook lamb until bread crumbs brown. Then flip lamb rack over to bottom side and allow it to cook until medium-rare. Note: internal temperature should be 125u0b0F.
6. Remove from grill/oven, let it rest for several minutes and serve while still hot.

lamb racks, breadcrumbs, unsalted butter, fresh rosemary, fresh thyme, dried lavender flowers, mustard, kosher salt, black pepper

Taken from www.food.com/recipe/lavender-herb-crusted-rack-of-lamb-483252 (may not work)