Rack of lamb
Salt
Pepper
Dijon mustard

TOPPING:

4 slices white bread, French or Italian
2 to 3 oz. butter
2 cloves fresh crushed garlic
Chopped parsley

Season back of rack of lamb with salt and pepper and spread with mustard. Broil for 10 minutes. Remove from oven and put the topping on the lamb with fingers and return to broiler for 4 to 5 minutes until topping is golden brown. Watch closely so topping doesn't burn.

TOPPING: Trim crusts from bread and crumble bread with fingers until fine. Melt butter and add garlic and chopped parsley. Pour butter mixture over the crumbled bread, blend well. Put on lamb.