Mustard and Herb Crusted Rack of Lamb

Ingredients

• 0.3 teaspoon pepper black
• 1.5 cups bread crumbs fresh fine
• 2 tablespoons dijon mustard 
• 3 tablespoons flat-leaf parsley fresh finely chopped
• 1 tablespoon mint leaves fresh finely chopped
• 1.5 teaspoons rosemary fresh minced
• 3  frenched lamb racks of trimmed room temperature thin (8 ribs and)
• 3.5 tablespoons olive oil 
• 0.5 teaspoon salt 

Equipment

• bowl
• frying pan
• oven
• roasting pan
• kitchen thermometer
• cutting board

Directions

1. Stir together bread crumbs, parsley, mint, rosemary, salt, and pepper in a bowl, then drizzle with 2 1/2 tablespoons oil and toss until combined well.
2. Put oven rack in middle position and preheat to 400°F.
3. Season lamb with salt and pepper.
4. Heat remaining tablespoon oil in a large heavy skillet over moderately high heat until hot but not smoking, then brown lamb 1 rack at a time, turning once, about 4 minutes per rack.
5. Transfer to a 13- by 9- by 2-inch roasting pan, arranging fatty sides up.
6. Spread fatty sides of each rack with 2 teaspoons mustard. Divide bread crumb mixture into 3 portions and pat each portion over mustard coating on each rack, gently pressing to adhere.
7. 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.
8. Let stand 10 minutes, then cut into chops.