3 (8-chop) racks of lamb, trimmed
6 tbsp. dijon mustard
3 c. fresh white breadcrumbs
6 tbsp. chopped fresh mint

Preheat oven to 450°F. Sprinkle lamb with salt and pepper. Spread 1 tbsp. mustard on each side of lamb rack. Mix breadcrumbs and mint and press onto lamb, coating completely. Arrange lamb, meat side up, on large baking sheet with rim. Roast lamb 10 minutes. Reduce oven to 350°F. Roast until lamb reaches 130°F for medium-rare, about 20 minutes longer. Remove from oven and tent with foil; let stand 5 minutes. Cut lamb racks between bones into chops.

MINT SAUCE:

1 c. + 2 tbsp. chopped fresh mint
1/2 c. canned beef broth
1/3 c. minced shallots
6 tbsp. red wine vinegar
1/4 c. sugar
2 tsp. cornstarch

Combine 1 c. mint, broth, shallots, vinegar and sugar and heat until sugar dissolves. Simmer 2 minutes. Cover and let stand 2 hours. Strain into cup. Put cornstarch in saucepan. Gradually whisk in sauce. Bring to simmer over medium heat, stirring constantly. Stir until sauce thickens and turns translucent, about 2 minutes. Cool to room temperature. Stir in remaining 2 tbsp. mint and season to taste with salt and pepper. Serve with lamb.

Yield: 6 servings