Herb-Crusted Rack of Lamb

Ingredients

• 2 racks of lamb, about 1-¼ lb. each, chine bones removed, rib bones frenched, and meat trimmed of all but a thin layer of fat
• 2 Tbs. Dijon mustard
• ¼ cup olive oil
• Kosher salt and freshly ground black pepper
• 2 cloves garlic, minced
• ¼ cup chopped fresh parsley
• 2 Tbs. chopped fresh thyme
• + 1 more ingredients
• • 1 cup soft fresh breadcrumbs

Position an oven rack in the middle of the oven and heat the oven to 475°F. Season the lamb with salt and pepper. Combine the garlic, parsley, thyme, and breadcrumbs in a shallow bowl. Moisten the mixture with enough olive oil to make the mixture hold together. Heat a large dry skillet over high...

View full recipe at Fine Cooking