Rack of Lamb a la Provencal
1 1/2 cups fine fresh bread crumbs
3 T. finely chopped fresh flat-leaf parsley
1 T. finely chopped fresh thyme
1 1/2 tsp. minced fresh rosemary
2 tsp. chopped garlic
1/2 tsp. salt
1/4 tsp. black pepper
3 1/2 T. olive oil
3 frenched racks of lamb (8 ribs and 1 1/2 lb. each rack), trimmed of all but a thin layer of fat
2 T. Dijon mustard
Mix bread crumbs, parsley, thyme, rosemary, garlic, salt and pepper. Drizzle with 2 1/2 T. oil and toss until combined well.
Preheat oven to 375 degrees.
Season lamb with salt and pepper. Heat remaining T. oil in a large heavy skillet over moderately high heat, then brown lamb one rack at a time, turning once, about 4 minutes per rack. Spread fatty sides of each rack with 2 tsps. mustard, pat each rack with breadcrumb mixture.
Roast lamb in oven for 20 minutes for medium-rare (130 degrees). Let stand 10 minutes, cut into chops.