My wife bought a rack of lamb the other day but I somehow ended up
having to cook it. Apparently she had planned to do it the way I had
once done it for her, but she was busy with something so I had to take
over and do supper.

It was an 8 rib rack. I very finely minced two medium sized cloves of
garlic. They went into a bowl with about a half cup of bread crumbs with
a mixture of about herbs, about one tablespoon total. I used rosemary,
thyme and savory. A cast iron pan was heated up, some olive oil added
and the the ribs were brown on all the ends and fatty side and top. Then
I brushed it with Dijon mustard and then pushed the ends and outside
into the crumb mixture in the bowl and extra crumbs pushed onto all
parts. The Frenched bones were wrapped in foil and the rack went into a
375 oven for 30 minutes.