- 3 racks of lamb, 6 bones each, frenched
- Salt and pepper
- Dijon mustard
- Seasoned bread crumbs, for dredging
Preheat oven to 500 degrees F.
Season lamb with salt and pepper. Brush lamb with Dijon mustard, to coat. Dredge in breadcrumbs. Place on a rack into the oven for 20 minutes. Remove and allow to rest for 10 minutes. Slice and serve.