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1 rack of lamb, trimmed (about 1 1/2 pounds)

3/4 teaspoon salt

1/2 teaspoon freshly ground black pepper

1 tablespoons vegetable oil

2 tablespoons Dijon mustard

2 teaspoons minced garlic

1/4 cup seasoned bread crumbs

1 tablespoon grated Parmesan

Fig Chutney, recipe follows, optional

Fresh Fig Chutney:

2 1/2 cups red wine vinegar

1/2 pound light brown sugar

1 onion, chopped

1/4 cup chopped fresh ginger

1 1/2 teaspoons yellow mustard seeds

1/4 lemon, zested

1/2 cinnamon stick

1 3/4 teaspoons salt

1/4 teaspoon ground allspice

1/8 teaspoon ground cloves

1 1/4 pounds firm, slightly underripe fresh figs, rinsed, stems removed and halved