Herb Roasted Rack Of Lamb

• 3 tablespoons dried lavender
• 1 1/2 teaspoons each dried basil, thyme, fennel seed and savory
• 1 1/2 teaspoon dried thyme
• 1 1/2 teaspoon dried fennel seed
• 1 1/2 teaspoon dried savory
• 1 tablespoon cracked black peppercorns
• 1/2 teaspoon ground cinnamon
• 23 cup fresh bread crumbs
• 2 racks of spring lamb, about 1 1/2 pounds each, fully trimmed and frenched by your butcher
• 13 cup honey
• 1/2 teaspoon salt

1. Preheat the oven to 425 degrees.
2. Combine the herbs, peppercorns, cinnamon and bread crumbs in a bowl.
3. Set aside.
4. Completely coat the racks of lamb with the honey.
5. Cover with a thick layer of the seasoned bread crumbs.
6. Put the lamb on a rack over a roasting pan and roast until a meat thermometer inserted in the rack reads 125 degrees for rare meat, or 130 for medium rare, about 25 to 35 minutes.
7. Remove the lamb from the oven.
8. Season with salt.
9. Let it rest at least 20 minutes before slicing.

dried lavender, basil, thyme, cracked black, ground cinnamon, bread crumbs, spring lamb, honey, salt

Taken from cooking.nytimes.com/recipes/3462 (may not work)