• 2 1/4 cups fresh breadcrumbs, made from crustless (is that a word?) sourdough bread
• 1 1/4 cups Parmesan cheese , freshly grated
• 6 tablespoons fresh mint , chopped
• 6 tablespoons fresh Italian parsley , chopped
• 2 tablespoons fresh thyme , chopped
• salt
• pepper
• 2 1/2 tablespoons olive oil , divided
• 3 (2lb) racks of lamb , most fat trimmed
• 3 tablespoons prepared English mustard , this is a hot mustard

Combine the first 5 ingredients in a food processor and blend until herbs are finely chopped.

Transfer the crumb mixture into a bowl; season with salt and pepper. Drizzle the lamb racks with 1 1/2 tablespoons oil and toss to coat. Using a sharp knife, make diagonal cuts in fat side of the lamb racks, spacing lines one inch apart.

Make a second set of cuts in the opposite direction, forming diamond patterns on all racks. Heat 1 tablespoons of olive oil in a heavy large skillet over high heat. Sprinkle the lamb with salt and pepper and place one rack in pan, fat side down.

Cook until golden, about 5 minutes; transfer to a work surface. Repeat with remaining racks.

Spread the scored side of each rack with 1 tablespoons of mustard, then coat with 1/3 of the crumb mixture, pressing to adhere.

Place on rimmed baking sheets and bake in preheated oven at 425 degrees F. until golden and thermometer inserted into center of lamb registers 135 degrees F. for medium-rare, about 40 minutes.

Let stand 10 minutes and then cut racks into chops.

source: Bon Appetit, September 2007.