Dijon Lamb Racks

prep time 6 hours, serves 4-6

2 racks Lamb –frenched (ask your butcher)
1/2 c good Dijon mustard
1/2 c bread crumbs
1 T s&p
3 cloves garlic
1/4 c olive oil

Procedure: Rub lamb (not bones) liberally w/ Dijon Mustard. Refrigerate 4 hours. Preheat oven to 400 F. Puree garlic in food processor. With machine running, add bread crumbs, s&p & olive oil. Coat lamb, mustard and all w/ bread crumb mixture until solid crust is formed. Bake in oven for about 30-45 minutes or until golden brown, yet still rare in the middle (do not let lamb get over 120 F). Remove from oven and cool completely before wrapping in plastic. Refrigerate until ready to use. At the Camp: Build a nice fire, unwrap lamb and place on grill, grate or rack over indirect heat (somewhere inside the fire pit where it is very hot, but the flame is not directly underneath is ideal) and cook, turning often until hot. Lamb should be medium-rare.
Remove to cutting board and cut into chops. Serve immediately.