Herb-Crusted Rack of Lamb

2 8-bone racks of lamb

1 cup flour

1 cup breadcrumbs

1 egg

2 Tbls Dijon mustard

2 Tbls Herbs (Tarragon, Thyme, Rosemary) finely chopped

Spray Oil

Preheat oven to 375 degrees.

Rub salt and pepper into meaty portions of lamb racks.

Beat egg and mix with mustard.

Combine herbs and breadcrumbs and mix well.

Cover meaty parts of lamb racks with flour, then dip in egg-mustard mix and then press into breadcrumb-herb mixture, pressing extra breadcrumbs to create a thick coating.

Spray oil on sided cooking pan. Place breaded racks in roasting pan, slightly separated. Spray additional oil on surface of breading.

Roast for 1 hour or until meat is 130 degrees. If not sure about doneness, cut racks in half creating two 4-rib racks. Check doneness of center of lamb loin. If more cooking is needed, return to oven, or microwave for 60 seconds per rack.

Serve with mint jelly or mint sauce.