Rack of Baby Lamb with Herb Crust
                           SERVES 2 TO 3

                                 1 rack of baby lamb (generally 7 chops)
                                 1 cup fresh white-bread crumbs
                                 1/2 cup finely chopped parsley or chervil
                                 1 clove garlic, minced
                                 2 tablespoons Dijon mustard
                                 2 tablespoous olive oil
                                 1 teaspOon salt
                                 Freshly ground pepper to taste

1. Preheat the oven to 400 F. Camfully trim the rack of lamb, leaving the
rib bones as long as possibie. Leave about 1/4 inch of fat on the outside of
the rack. Cut neat crisscrosses in the fat with a sharp knife.

2. In a small mixing bowl combine all the remaining ingredients.

3. Put the rack of lamb in a roasting pan and cook it in the oven
for 15 minutes. Remove the lamb and reduce heat to 375 F.

4. Pat the bread-crumb mixture on top of the rack and on the bony side             --
to form a crust. Return to the oven for another 10 to 15 minutes. 
The lamb should be served very pink.

probably from Martha Stewart.
2/i4/97. very good.