Ingredients
1/2 cup fresh bread crumbs2 tablespoons minced fresh parsley1 tablespoon minced fresh thyme or 1 teaspoon dried thyme1 garlic clove, minced2 tablespoons olive oil2 frenched racks of lamb (1-1/2 pounds each)1/4 teaspoon salt1/4 teaspoon pepper1 tablespoon Dijon mustard
Preparation
Preheat oven to 375°. In a shallow dish, combine bread crumbs, parsley, thyme and garlic. Add oil and toss; set aside. Sprinkle lamb with salt and pepper. In a large skillet, brown meat on both sides. Brush mustard over top of meat, then roll in crumb mixture.
Place racks in a shallow baking pan side by side with bones interlaced resting against each other. Bake 30-40 minutes or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Let stand 10 minutes before slicing.
