Rack of Lamb Crusted with Mustard and Herbs

Ingredients:

3 racks of lamb (8 ribs each, frenched)
1 1/2 cups fine fresh bread crumbs
3 Tbsp finely chopped fresh flat-leaf parsley
1 Tbsp finely chopped fresh mint leaves
1 1/2 tsp minced fresh rosemary leaves
1/2 tsp salt
1/4 tsp black pepper
3 1/2 Tbsp olive oil
2 Tbsp Dijon mustard

To prepare:

Trim all but a thin layer of fat and french the rib bones of each rack of lamb.
Stir together bread crumbs, parsley, mint, rosemary, salt, and pepper in a bowl, then drizzle in 2 1/2 Tbsp oil, tossing mixture until well combined.
Put oven rack in middle position and preheat to 400°F.
Season lamb with salt and pepper to taste.
Heat remaining Tbsp oil in a large heavy skillet over moderately high heat until hot but not smoking.
Brown lamb 1 rack at a time, turning once, about 4 minutes per rack.
Transfer to a roasting pan, arranging fatty sides up.
Spread fatty sides of each rack with 2 tsp mustard.
Divide bread crumb mixture into 3 portions, pat the portions over mustard coating on each rack, gently pressing to adhere.
Roast lamb until thermometer inserted diagonally 2 inches into center (do not touch bone) registers 125-130F for medium-rare, 20 to 25 minutes.
Transfer to a cutting board. Let stand 10 minutes, then cut into chops.

Note:
Adjust seasoning for pasture-raised, delicately flavored lamb from Shepherd Song Farm.

Prep and cook time 1 1/2 hours

Provides 8 servings

Kitchen tip:
Frenching a rack of lamb, removing the meat, fat and membranes that connect the individual rib bones, gives the rack an elegant look for serving. Helpful instructional videos are available online.