Herb-Crusted Rack of Lamb

Ingredients:

1 rack of lamb (about 8 ribs, frenched)
3 tbsp olive oil
3 garlic cloves, minced
1 tbsp Dijon mustard
1 cup breadcrumbs
1/4 cup fresh parsley, chopped
2 tbsp fresh rosemary, chopped
1 tbsp fresh thyme, chopped
Salt and black pepper to taste
Instructions:

Prepare the Rack of Lamb:

Preheat the oven to 400°F (200°C).
Season the lamb with salt and pepper on all sides.
Sear the Lamb:

Heat 2 tbsp of olive oil in a skillet over medium-high heat.
Sear the lamb for 2-3 minutes per side until browned. Remove from heat.
Make the Herb Crust:

In a bowl, mix breadcrumbs, parsley, rosemary, thyme, minced garlic, and 1 tbsp of olive oil.
Coat the Lamb:

Brush the seared lamb with Dijon mustard.
Press the breadcrumb mixture onto the mustard-coated lamb to form an even crust.
Roast:

Place the lamb on a baking sheet, fat side up. Roast in the oven for 20-25 minutes or until the internal temperature reaches 135°F (57°C) for medium-rare.
Let the lamb rest for 10 minutes before slicing.
Serve:

Slice between the ribs for individual chops and serve with your favorite side dishes like roasted vegetables or mashed potatoes.