Have butcher remove meat from bones and sinew. Trim off fell and fat. Sprinkle lamb with salt and pepper; dredge in flour. Brown on all sides in clarified butter over moderate to high heat. Remove from pan and pat dry.
Combine shallots, garlic, cheese, basil, oregano and salt and pepper to taste with bread crumbs; mix well. Coat lamb liberally with mustard; roll in seasoned bread crumbs, patting firmly so crumbs stick. Place on a greased broiler rack.
Moisten bread crumb mixture with butter and cook in a 425 degree oven for approximately 15-18 minutes, or until firm but resilient to touch (medium rare). Makes 6 servings.
