My daughter served this for a dinner party a while ago. We all really liked It, so I asked her for the recipe. This recipe produces a wonderfully flavorful rack of lamb that we all enjoyed. I hope you enjoy it, too.
Heat oil in a large skillet 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 a 13x9-inch baking dish.
In a bowl, stir together the bread crumbs, garlic, thyme, rosemary, butter, and a pinch of salt; mix well.
Brush seared lamb with a thin layer of mustard. Sprinkle bread crumbs over surface of lamb, pressing so it adheres well.
Roast lamb at 400° until a thermometer reads 120° (about 20 minutes for rare, 25 minutes for medium-rare).
Before slicing, let lamb rest on cutting board 10 minutes to allow juices to redistribute.