1/2 rack of lamb, approx. 7 to 8 chops
Freshly ground black pepper
Salt to taste
1/2 tsp. thyme
1/4 c. Dijon mustard
2 to 3 garlic cloves, finely chopped, or garlic powder
1 stick butter, melted
1 to 2 c. bread crumbs

Have butcher "french" the rack of lamb for roasting. Cover ends of bones with aluminum foil
to prevent charring. Sprinkle lamb with thyme, pepper and salt to taste.

Preheat oven to 400 degrees. Place meat in roasting pan and bake for 15 minutes. Remove
from oven, cool to a handling temperature. Spread mustard over all meat surfaces, sprinkle with
chopped garlic or garlic powder, and brush with melted butter.

Using fresh bread crumbed in food processor, not dried or seasoned crumbs, coat the meat well.
Return to roasting pan and cook 20 minutes for medium-to-rare lamb chops. Allow to stand for
five minutes before carving.

Serve with mint jelly, and fresh string beans and tiny new potatoes on the side.