Parsley and Mustard-Crusted Lamb Racks

From Australian's Women's Weekly cookbook. Posted for ZWT5. Note that the recipe called for 'a moderately hot oven' which I took as being 350F. Serve with oven roasted potatoes and vegetables or salad.

• Ready In: 35 mins
• Serves: 4
• Yields: 4 racks

Ingredients

• 4  lamb racks (4 cutlets each)
• 2  garlic cloves, crushed
• 4  green onions, chopped
• 1⁄2 cup fresh parsley, chopped
• 2  tablespoons fresh sage, chopped
• 1⁄3 cup grainy mustard
• 1⁄2 cup  breadcrumbs
• 1⁄3 cup olive oil
• 2  tablespoons lemon juice

Directions

1. Preheat oven to 350F.
2. Trim excess fat from lamb racks, cover bones with foil.
3. Combine all other ingredients for the crust, press crust mixture evenly onto back of each lamb rack.
4. Place lamb on rack in baking dish, bake for approx 20 min until cooked to desired doneness.