INGREDIENTS Yields 2 servings
2 Frenched racks of lamb
¾ cup breadcrumbs
¼ cup parsley
2 tbsp rosemary
1 tbsp minced garlic
1 sprig thyme
3 tbsp olive oil
2 tsp salt
2 tsp pepper
3 tbsp mustard

Preheat the oven to 375°.

Cut or blend the parsley and garlic. In a bowl, mix together parsley, rosemary, thyme, garlic, breadcrumbs, olive oil, salt and pepper, and set to the side. (You will be mixing all of the ingredients except the mustard).

Coat the lamb with a generous layer of mustard, followed by the herb-crust mixture. Reserve 4 tbsp of the mixture to the side.

Wrap the tips of each bone in a small piece of foil, and sear the lamb over high heat for 2 minutes on each side. Place the lamb racks in shallow baking dish with the bones facing each other. Spoon the remaining herb mixture on top. For medium rare, cook the lamb for 25 minutes, or until the internal temperature reaches 135°.