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Ingredients

• 2   racks of lamb, about 1-1/4 pounds each, chine bones removed, rib bones frenched, and meat trimmed of all but a thin layer of fat
•   Kosher salt and freshly ground black pepper
• 2 cloves  garlic, minced
• 1/4 cup  chopped fresh parsley
• 2 tablespoons  chopped fresh thyme
• 1 cup  soft fresh breadcrumbs
• 1/4 cup  olive oil
• 2 tablespoons  Dijon mustard

Description

Position An Oven Rack In The Middle Of The Oven And Heat The Oven To 475 Degrees F. Season The Lamb With Salt And Pepper. Combine The Garlic, Parsley, Thyme, And Breadcrumbs In A Shallow Bowl. Moisten The Mixture With Enough Olive Oil To Make The Mixture

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