Herb Crusted Rack of Lamb
10-12 baby lamb chops, cleaned and frenched (ask your butcher to do it for you)
6 slices good quality stale white bread (I use left over challah)
2 tablespoons chopped fresh mint
2 tablespoons chopped fresh parsley
2 tablespoons chopped fresh chives
2 tablespoons Dijon mustard
Preheat oven to 400 F.
1. Place lamb on baking sheets.
2. Roast the lamb in oven until rare-medium rare (lamb should be 125-130 degrees), approximately 15 minutes.
3. Combine the bread with herbs in a food processor and process until well blended.
4. Remove lamb from oven, and smear with mustard. Coat with bread crumb mixture. Return to oven and cook another 2 minutes, or until crumbs are lightly toasted.
