Cheese and Herb Crusted Rack of Lamb

from 9/2007 Bonappetit.com. I got it from the magazine but haven't tried it yet. Serve with red Bordeaux. These can be made up until 6 hours ahead and then baked in the preheated oven.

• Ready In: 1 hr
• Serves: 6

Ingredients

• 2 1⁄4 cups  fresh breadcrumbs, made from crustless sourdough bread
• 1 1⁄4 cups parmesan cheese, freshly grated
• 6  tablespoons of fresh mint, chopped
• 6  tablespoons fresh Italian parsley, chopped
• 2  tablespoons fresh thyme, chopped
•  salt
•  pepper
• 2 1⁄2 tablespoons olive oil, divided
• 3 (2 lb)  racks of lamb, most fat trimmed
• 3  tablespoons  prepared engish mustard, this is a hot mustard

Directions

1. Combine first 5 ingredients in a food processor and blend until herbs are finely chopped.
2. Transfer crumb mixture to a bowl; season with salt and pepper.
3. Drizzle with 1 1/2 tablespoons oil and toss to coat.
4. Using a sharp knife, make diagonal cuts in fat side of the lamb racks, spacing lines one inch apart.
5. Make cuts in opposite direction, forming diamond patterns on all racks.
6. Heat 1 tablespoons of olive oil heavy large skillet over high heat.
7. Sprinkle lamb with salt and pepper and place one rack in pan, fat side down.
8. Cook until golden, about 5 minutes; transfer to a work surface.
9. Repeat with remaining racks.
10. Spread scored side of each rack with 1 tablespoons of mustard, then coat with 1/3 of the crumb mixture, pressing to adhere.
11. Place on rimmed baking sheets and bake in preheated oven at 425 degrees F. until golden and thermometer inserted into center of lamb registers 135 degrees F. for medium-rare, about 40 minute.
12. Let stand 10 minutes and then cut racks into chops.