1 rack of lamb, frenched but not cut

3 T cracker crumbs
1 1/2 T Parsley
1 T Mint
1 T Rosemary
Olive Oil

Dijon Mustard

Stir together cracker crumbs, parsley, mint, rosemary in a bowl, then drizzle with oil and toss until combined well.

Put oven rack in middle position and preheat to 400°F.

Season lamb with salt and pepper. Heat remaining tablespoon oil in a cast-iron skillet over moderately high heat until hot but not smoking, then brown lamb 1 side at a time, turning once, about 2 minutes per side. Transfer to a plate. Spread fatty sides of rack with mustard. Gently roll rack in herbs. Place back in cast-iron pan arranging fatty sides up.
Roast lamb until thermometer inserted diagonally 2 inches into center (do not touch bone) registers 130°F (for medium-rare), 8 minutes, and transfer to a cutting board. Let stand 10 minutes, then cut into chops.

Gordon Ramsey Inspired