1 cup fresh bread crumbs 2 cloves garlic, minced 1 tablespoon minced fresh herbs, such as rosemary, thyme or parsley 1/2 teaspoon salt Freshly ground pepper 1 tablespoon butter 1 (2-pound) rack of lamb, bones frenched

Step 1 Heat the oven to 475 degrees.

Step 2 Combine the bread crumbs, garlic, herbs, salt and pepper to taste in a small bowl. Melt the butter in a small skillet over medium-high heat, then add the bread-crumb mixture and cook, stirring until golden brown, about 3 to 4 minutes. Set aside.

Step 3Season the lamb and place it meaty side up in a small roasting pan. Roast for 10 minutes, them remove it from the oven. Reduce the oven temperature to 375 degrees. Pat the bread-crumb mixture onto the meaty side of the rack of lamb and return to the oven. Cook until the lamb registers 135 degrees on a meat thermometer for medium-rare, about 10 to 15 minutes. Slice into chops and serve.

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