Mustard and Herb Crusted Rack of Lamb Recipe | Dinners | Umami

Ingredients

• 1 cup fresh bread crumbs
• 2 tablespoons finely chopped fresh flat-leaf parsley
• 2 teaspoons finely chopped fresh mint
• 1 teaspoons minced fresh rosemary
• 1 teaspoon salt, divided
• 1 teaspoon black pepper, divided
• 1 tablespoons olive oil
• 2 frenched 7-10 rib racks of lamb, trimmed of all but a thin layer of fat, about 1 1/2-2 pounds each
• 2 tablespoons Dijon mustard