Ingredients

• 3 frenched racks of lamb (8 ribs and 1 1/2 lb each rack), trimmed of all but a thin layer of fat, then brought to room temperature
• 1 1/2 cups fine fresh bread crumbs
• 3 1/2 tablespoons olive oil
• 3 tablespoons finely chopped fresh flat-leaf parsley
• 2 tablespoons Dijon mustard
• 1 tablespoon finely chopped fresh mint
• 1 1/2 teaspoons minced fresh rosemary
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper