Mustard-crusted Rack of Lamb with Rosemary

Preheat oven to 400°F.

Combine plain dry breadcrumbs, crumbled dried rosemary, dried marjoram, garlic powder, salt, and pepper in a shallow bowl, stirring until evenly mixed.

Pat the Frenched lamb racks dry with paper towels to remove surface moisture, which helps the crust adhere.

Brush all sides of each lamb rack generously with Dijon mustard, ensuring complete coverage.

Roll each mustard-coated lamb rack in the breadcrumb mixture, pressing gently so the crust adheres to all sides.

Place the crusted lamb racks on a baking sheet and roast in the preheated 400°F oven until the crust is golden brown and the meat reaches an internal temperature of 130°F for medium-rare, approximately 20-25 minutes.

Remove from the oven and let rest for 5 minutes before serving, allowing the juices to redistribute.

Garnish with fresh rosemary sprigs and serve immediately.