Ingredients:
2 “Frenched” racks of lamb (16 chops)
½ cup honey
1 cup Dijon mustard

Breading:
2 cups Japanese bread crumbs (Panko)
1 teaspoon chopped rosemary
1 tablespoon grated parmesan cheese
1 teaspoon salt
¼ teaspoon pepper

Directions:
Pre-heat oven to 375 degrees. Combine the honey and mustard in a medium-sized bowl and set aside.

In a shallow dish or pie plate, use a whisk to mix the bread ingredients until well combined.

Brush the rack of lamb with the honey-mustard mixture on both sides, then dredge it in the breadcrumbs until evenly coated, leaving the bones completely bare.

Bake in the oven at 375 degrees for 10-15 minutes until medium-rare (130-140 degrees), or desired temperature is reached.

Tip: As with any meat, use a meat thermometer to ensure proper temperature.