Danish Creamery : Herb Crusted Rack of Lamb with Balsamic Reduction

Ingredients

• ¾ cup balsamic vinegar
• 3 Tablespoons honey
• 1 rack of lamb, frenched (about 1½ lbs)
• 1 Tablespoon olive oil
• Kosher salt
• freshly ground black pepper
• ¼ cup finely chopped fresh parsley
• 2 Tablespoons finely chopped fresh rosemary leaves
• 2 Tablespoons finely chopped fresh thyme leaves
• 1 garlic clove, minced
• ½ cup Panko breadcrumbs
• 3 Tablespoons Danish Creamery Butter, melted