Herb Crusted Rack of Lamb (How to Cook) - Kroll's Korner

Ingredients

• 1 rack of lamb, frenched with fat cap removed
• 2 tsp. salt
• 1 tsp. pepper
• 1 Tbsp. Olive oil
• 2 Tbsp. unsalted butter
• 2 Tbsp. Dijon mustard
• 1 cup Panko breadcrumbs
• 2 sprigs fresh rosemary (stems removed)
• 2 sprigs fresh thyme (stems removed)
• 2 Tbsp. parsley, fresh, chopped
• 2 Tbsp. freshly grated Parmesan
• 2 cloves garlic
• 1 tsp. olive oil (just enough for the crust to come together a little bit)
• optional: pinch of red pepper chili flakes