Active Time

　　25 min

　　Total Time

　　1 1/2 hr

　　Active time: 25 min Start to finish: 1 1/2 hr

　　

Ingredients

Makes 8 servings

　　1 1/2 cups fine fresh bread crumbs

　　3 tablespoons finely chopped fresh flat-leaf parsley

　　1 tablespoon finely chopped fresh mint

　　1 1/2 teaspoons minced fresh rosemary

　　1/2 teaspoon salt

　　1/4 teaspoon black pepper

　　3 1/2 tablespoons 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, then brought to room temperature

　　2 tablespoons Dijon mustard

　　

Special Equipment

an instant-read thermometer

　　

Step 1

Stir together bread crumbs, parsley, mint, rosemary, salt, and pepper in a bowl, then drizzle with 2 1/2 tablespoons oil and toss until combined well.

　　

Step 2

Put oven rack in middle position and preheat to 400°F.

　　

Step 3

Season lamb with salt and pepper. Heat remaining tablespoon oil in a large heavy skillet over moderately high heat until hot but not smoking, then brown lamb 1 rack at a time, turning once, about 4 minutes per rack. Transfer to a 13- by 9- by 2-inch roasting pan, arranging fatty sides up.

　　

Step 4

Spread fatty sides of each rack with 2 teaspoons mustard. Divide bread crumb mixture into 3 portions and pat each portion over mustard coating on each rack, gently pressing to adhere.

　　

Step 5

Roast lamb until thermometer inserted diagonally 2 inches into center (do not touch bone) registers 130°F (for medium-rare), 20 to 25 minutes, and transfer to a cutting board. Let stand 10 minutes, then cut into chops.