Rosemary and Mustard Crusted Rack of Lamb | UK Yankee

Ingredients

• 1⁄2 cup bread crumbs (fine, fresh)
• 3 tablespoons parsley (finely chopped flat-leaf)
• 1 tablespoon mint (finely chopped fresh)
• 1⁄2 teaspoon rosemary (minced fresh)
• 1⁄2 teaspoon salt
• 1⁄4 teaspoon pepper (black)
• 1 1⁄2 tablespoons olive oil
• 3 racks of lamb (frenched (8 ribs and 1-1/2lbs each rack), trimmed of all but a thin layer of fat, brought to room temp)
• 2 tablespoons dijon mustard