This recipe is adapted from Epicurious.com. It’s easy, and lets face it nothing beats rack of lamb.
1 c fine fresh bread crumbs
3 TBSP parsley, minced
1 TBSP mint, minced
2 tsp rosemary, minced
salt and pepper
1 TBSP olive oil
1 frenched racks of lamb, brought to room temperature
2 TBSP Dijon mustard
Combine bread crumbs, parsley, mint, rosemary, salt, and pepper in a food processor, drizzle oil and pulse until combined well.
Put oven rack in middle position and preheat to 400°F.
Spread fatty sides of each rack with mustard and pat bread crumbs over mustard coating, gently pressing to adhere.
Roast lamb until thermometer inserted diagonally 2 inches into center (do not touch bone) registers 130°F (for medium-rare), 20 to 25 minutes, and transfer to a cutting board. Let stand 10 minutes, then cut into chops.