Ingredients:

• 1/3 cup Stonewall Kitchen Roasted Garlic Mustard
• 1 Tbsp. minced garlic
• 1 Tbsp. chopped fresh thyme or 1 teaspoon dried
• 1 1/4 lb. rack of lamb, well trimmed
• 1 cup fresh breadcrumbs from French bread
• 2 Tbsp. olive oil
•  fresh thyme springs (optional)

Directions:

1. Whisk mustard, garlic and thyme in small bowl to blend.
2. Sprinkle lamb with salt and pepper. Place lamb on baking sheet, rounded side up.
3. Spread mustard mixture evenly over lamb. (Can be prepared up to 6 hours ahead. Refrigerate uncovered).
4. Preheat oven to 425 degrees F.
5. Stir breadcrumbs and oil in heavy medium skillet over medium heat until crumbs begin to crisp, about 5 minutes. Cool slightly.
6. Press crumbs onto mustard coating on lamb.
7. Roast lamb until thermometer inserted into center registers 125 degrees for rare, about 25 minutes. Garnish with thyme sprigs if desired, and serve.