Rack of Lamb With Mustard and Herbs

My daughter served this for a dinner party recently, and we all really liked it, so I asked her for the recipe. She said she got if from her one of her Williams-Sonoma cookbooks, though I don't know which one. But I think this recipe produces a wonderfully flavorful rack of lamb that we all enjoyed. I hope you do, too.

• Ready In: 55 mins
• Serves: 6-8
• Yields: 2 racks of lamb

Ingredients

• 2  racks of lamb (1 1/2 pounds, 8 chops each)
•  salt and pepper, to taste
• 1  tablespoon olive oil
• 3⁄4 cup  fine breadcrumbs
• 1  garlic clove, minced
• 1  teaspoon  chopped fresh thyme
• 1⁄2 teaspoon  chopped fresh rosemary
• 2  tablespoons butter, melted
• 1  pinch salt
• 3  tablespoons Dijon mustard

Directions

1. Season lamb with salt and pepper.
2. Heat oil in sauté pan over medium-high heat. Sear lamb, one rack at a time. Using tongs, hold each rack upright; sear ends, about 20 seconds each. Rack should look golden. Transfer racks to 13x9-inch baking dish.
3. In a bowl, stir together bread crumbs, garlic, thyme, rosemary, butter, and a pinch of salt; mix well.
4. Brush seared lamb with a thin layer of mustard. Sprinkle bread crumbs over surface of lamb, pressing so it adheres well.
5. Roast lamb at 400° until a thermometer reads 120° (about 20 minutes for rare, 25 minutes for medium-rare).
6. Before slicing, let lamb rest on cutting board 10 minutes to allow juices to redistribute.