Rack Of Lamb With Mustard And Herbs - cooking recipe

Ingredients

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

Preparation

Season lamb with salt and pepper.
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.
In a bowl, stir together bread crumbs, garlic, thyme, rosemary, butter, and a pinch of salt; mix well.
Brush seared lamb with a thin layer of mustard. Sprinkle bread crumbs over surface of lamb, pressing so it adheres well.
Roast lamb at 400\u00b0 until a thermometer reads 120\u00b0 (about 20 minutes for rare, 25 minutes for medium-rare).
Before slicing, let lamb rest on cutting board 10 minutes to allow juices to redistribute.