Sunny's Rack of Lamb

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2 cloves garlic, minced

1 cup plain bread crumbs

2 tablespoons chopped fresh rosemary

2 tablespoons chopped fresh mint

8 sprigs thyme, leaves removed and lightly chopped

2 tablespoons extra-virgin olive oil

1 rack lamb, frenched (8 bones approximately 1 1/2 to 2 pounds)

Kosher salt and freshly ground black pepper

2 tablespoons stone-ground mustard