Preparation:
1. Preheat oven to 450F. Sprinkle lamb with salt and pepper. Spread 1 Tbsp mustard on each side of each rack of lamb.
2. Mix bread crumbs and mint in medium bowl, press breadcrumb mixture onto lamb coating completely.
3. Arrange lamb, meat side up on large baking sheet with rim. Roast lamb 10 minutes, reduce heat to 350F and continue roasting until lamb reaches internal temperature of 130F for medium rare, about 20 minutes.
4. Transfer lamb to work surface, tent with foil; let stand 5 minutes. cut lamb racks between bones into chops. Arrange chops on plates, garnish with mind sprigs and pass mint sauce separately. |
