Ingredients

1/3 cup fine dry bread crumbs

1 tablespoon olive oil

2 teaspoons fresh thyme leaves

1 1/2 teaspoons ground cumin

1 small garlic clove, minced

a 1 1/4-pound trimmed and frenched rack of lamb (7 or 8 ribs)

1 teaspoon Dijon-style mustard

Description

View Full Recipe