|Lamb Rack en Croute
Blend three parts bread crumbs and one part grated parmesan cheese. Season to taste with garlic salt, oregano, rosemary, and white pepper.
Trim off all but a thin layer of fat from lamb rack. Wrap bones in foil to protect from charring. Cover back of meat with Dijon mustard and pack with bread-crumb mixture. Roast at 375 degrees for 20-30 minutes, removing when roast reaches 120-130 degrees internal. Broil briefly to increase browning, if desired. Slice and serve.