Ingredients: 1/4 teaspoon freshly ground black pepper,2 tablespoons Dijon mustard,1/3 cup dry breadcrumbs,2 tablespoons finely chopped fresh flat-leaf parsley,3 tablespoons finely chopped fresh mint,1 garlic clove, minced,2 (1 1/2-pound) French-cut racks of lamb (8 ribs each), trimmed,1/2 teaspoon salt
Instructions:
- Preheat oven to 45
- Combine the first 4 ingredients in a small bowl.
- Sprinkle lamb evenly with salt and pepper.
- Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray.
- Add 1 lamb rack to pan; cook 2 minutes on each side or until browned.
- Remove lamb from pan. Repeat with remaining lamb rack.
- Brush Dijon mustard over lamb, and press breadcrumb mixture over lamb.
- Place the lamb on a rack coated with cooking spray; place rack in a roasting pan.
- Bake at 450 for 18 minutes or until a thermometer inserted in thickest part of lamb registers 13
- Let stand 10 minutes.
- Cut into chops.