Preheat oven to 425°F (220°C). In bowl, stir together breadcrumbs, garlic, rosemary and thyme. Drizzle over olive oil and mix well with crumb mixture. Set aside. Season lamb racks with 1/4 tsp (1 mL) each salt and pepper.
Heat 2 tbsp (30 mL) vegetable oil in large skillet over medium-high heat. Sear racks until golden on both sides, approx. 4 min. per side. Remove lamb from skillet. Rub fat sides with mustard and coat with breadcrumb mixture, pressing to stick.
Place lamb in roasting pan, crumb-side up. Roast approx. 15 min., or until meat thermometer inserted into thickest part of meat registers 145°F (63°C) for medium-rare. Meanwhile, on another baking sheet, toss Brussels sprouts with remaining vegetable oil, salt and pepper, and roast alongside lamb, about 15 min.
Remove from oven and tent with foil 5 to 10 min. Slice between bones into individual chops. Divide chops and Brussels sprouts evenly among 4 plates to serve , and garnish with fresh chopped herbs if desired.
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