2 racks of lamb (about 2 1/2 to 3 pounds), trimmed
1 cup coarse, fresh crumbs from French bread or panko crumbs
2 shallots, peeled, finely chopped
1 tablespoon grainy mustard
1 tablespoon fresh chopped basil
1 tablespoon fresh chopped thyme
2 tablespoons fresh chopped parsley
Salt and freshly ground pepper to taste
2 tablespoons olive oil
2 tablespoons chicken stock
1. Preheat oven to 425 degrees.
2. Place the racks of lamb in a roasting pan, bone side down, and roast 20-25 minutes for medium-rare. (If desired, sear the racks of lamb in a large skillet before roasting to reduce the roasting time to about 15 minutes.) Test for doneness by inserting an instant-read thermometer in thickest part of the lamb; it should read at least 125 degrees.
3. Meanwhile, in a medium bowl, combine the breadcrumbs, shallots, mustard, basil, thyme, parsley, salt, pepper, olive oil and chicken stock; mix well.
4. Remove the lamb from the oven, turn off the oven and turn on the broiler. Pat the crumb mixture onto the lamb and place it under the broiler 2-3 minutes, until the crust is lightly browned. Remove from the broiler and let sit 5 minutes. Slice into chops and serve.
The USDA suggests cooking lamb to and internal temperature of 145 degrees for medium-rare. Whatever cut you choose, just don't overcook it.