Directions

1. 1. Usually butchers will french racks of lamb upon request or you can do it yourself. Trim all but a thin layer of fat from the lamb, then bring it to room temperature.
2. 2. Combine the bread crumbs, parsley, mint, rosemary, salt and black pepper in a bowl; drizzle with 2 1/2 tablespoons olive oil and toss until thoroughly mixed.
3. 3. Preheat oven to 400 degrees F with rack in the middle position.
4. 4. In a large heavy skillet over a moderately high burner, heat the remaining tablespoon of oil until hot but not smoking. Brown the lamb one rack at a time, turning once, for about four minutes per rack. Transfer to a 13 by 9 by 2 inch roasting pan with the fat side up.
5. 5. Spread the fatty sides of each rack with tqo teaspoons dijon mustard. Divide the bread crumb mixture into three portions and pat each portion over mustard coating on each rack, gently pressing to adhere.
6. 6. Roast lamb until thermometer inserted diagonally two inches into center (not touching bone) registers 130 degrees F for medium rare. It should take about 20 to 25 minutes.
7. 7. Transfer to a cutting board and let stand for 10 minutes before carving into chops.