From a Neiman Marcus cookbook called "No Jacket Required" which is a great collection of recipes and this one was submitted by Nancy K. Galdi, of Tucson, AZ. Serve with a CA Cabernet Sauvignon or Chateauneuf-du-Pape, France.
French the lamb by trimming the tips of the ribs to the bone and form the rack into a crown.
Rub the fat side of each rack with mustard.
In a saute pan, melt the butter over medium-low heat and cook shallots for 2 minutes, stirring constantly.
Remove from the heat. Add thyme, bread crumbs, salt and pepper to taste and pat the mixture evenly onto the mustard, and arrange crumb side up in a roasting pan. Roast for 30 minutes, or until meat thermometer reaches 130-140 for medium rare.
Carefully remove from the oven and let stand for 10 minutes.
To serve, interlock the ribs, transfer to a serving platter and cut the chops. If you like, you could put paper frills on the frenched end bone of each chop.