1. Preheat the oven to 400F/200C.
2. Salt, pepper, and lightly oil the racks with the Truffle Olive Oil. Sear the lamb to color it, about 10 minutes. Cooking time will be determined by how well done you want the meat. Count 12 minutes per pound for rare, and 15 for medium-well done.
3. While it is cooking, dilute the mustard with a bit of water.
4. Remove the racks from the oven and brush the diluted mustard on the meat. Press the breadcrumbs into the mustard and return the meat to the oven, to color the breadcrumbs for the last 2 to 5 min of cooking.
5. On a cutting board, check the first 2 ribs for doneness. Place on a warmed plate and serve immediatly.
My advice: You can complete this dish with a little jus made with the scraped up bits of stuck meat and deglazed with the Black Truffle Balsamic Vinegar.
Try with French beans, white beans, Provencal vegetables, or a good potato gratin.
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