Herb-Crusted Rack of Lamb

1 . Stage

To make herbed breadcrumbs: In a medium bowl, combine the bread crumbs, parsley, mint, tarragon, and garlic. Drizzle with the olive oil and toss to moisten the crumbs. Season with salt and pepper.

2 . Stage

Position the oven rack in the center of the oven and preheat to 400 degrees F. Season the racks of lamb with salt and pepper. In a 12-inch ovenproof sauté pan, heat the canola oil over high heat until very hot but not smoking. Add the lamb, meaty side down, and sear until nicely browned, 3 to 4 minutes.

3 . Stage

Transfer the skillet to the oven and roast for 7 minutes. Turn the lamb and continue cooking for another 8 minutes, until a meat thermometer inserted in the center reads 120 to 125 degrees F (about 15 minutes total roasting time). Remove the lamb. This timing will give you rare meat. If you like medium-rare meat, add about 3 minutes to the total cooking time; add about 8 minutes for medium meat.

4 . Stage

Position a broiler rack about 6 inches from the source of heat and preheat. Spread the mustard on the top of the rack of lamb. Cover with the herbed bread crumbs, pressing to make sure they adhere. Broil until the crust is golden brown, 2 to 3 minutes. Serve with Flageolets and Steamed Spinach.