Step 1  Season lamb with salt and pepper.

Step 2   In a food processor, combine breadcrumbs, parsley, thyme, and garlic powder. Process until well-combined.

Step 3  In a hot saute pan, sear the lamb on all sides until it is nicely browned. Remove from heat and remove the lamb from the pan.

Step 4   Brush the top surface of the rack with mustard. Press the breadcrumb mixture to the mustard. Replace the breadcrumb-coated lamb rack in the saute pan.

Step 5   Place the saute pan in a 425 F oven.

Step 6   Begin testing the rack after 20 minutes with an instant read thermometer by sticking it lengthwise in the roast. If it is not sufficiently cooked, return the rack to the oven and continue cooking and checking the internal temperature every 4-5 minutes.) For medium rare-medium, remove the roast when it registers 130 F. For medium well-well, remove the roast at 150 F.

Step 7  Let the roast rest for 10 minutes in a warm place before slicing. Serve with apple rosemary chutney (recipe below).

Apple Rosemary Chutney Sauce:

Instructions

Step 1  Combine all ingredients in a medium saucepan. Cook over low heat for 45-60 minutes, stirring often so that it does not stick to the bottom of the pan and burn.

Step 2  Smash the chutney with a potato masher so that it is still somewhat chunky.

Step 3  Let cool and refrigerate until needed. When ready to serve, warm slightly in the microwave.