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Rack of Lamb with Herb Crust

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Serves 2
1/3 cup fine dry bread crumbs
1 tbs. olive oil
2 tsps. fresh thyme
2 tsps. fresh rosemary
2 tbs. fresh parsley
2 cloves garlic, minced
1 1/4 lb. trimmed and frenched rack of lamb (7 or 8 ribs)

In a small bowl, combine well the bread crumbs, oil, chopped herbs, and garlic. Season the lamb with salt, pepper and olive oil. Pat the crumb mixture evenly on the fat side of lamb. Arrange lamb, crumb side up, in roasting pan. Roast lamb in the middle of a preheated 400-degree oven for 15 minutes, or until a meat thermometer registers 130-135 for medium rare meat. Transfer carefully to cutting board and let stand, uncovered for 10 minutes. Cut lamb between the ribs and divide it between 2 plates.