4 tbs olive oil
1 tbs chopped fresh rosemary
1 tbs chopped garlic
1 lamb rack (8 bones), trimmed, frenched
2 cups bread crumbs
1/2 cup chopped fresh parsley
¼ cup cashews
¼ cup toasted pumpkin seeds
1 large shallot
2 tbs Dijon mustard
Season lamb with salt and pepper. Combine 1 tbs oil, rosemary and garlic. Rub over lamb rack.
In a food processor, process bread crumbs, parsley, nuts and seeds and shallots until nuts are finely ground. Gradually add 2 tablespoons oil; process until crumbs begin to stick together. Transfer to bowl. Season with salt and pepper. Add 1 tablespoon oil; toss gently to coat.
Preheat oven to 400°F. Heat a large, heavy skillet over high heat. Add marinated lamb rack to skillet. Sear, about 4 minutes per side. Transfer to a roasting pan. Let cool 15 minutes. Spread with mustard, then firmly press breadcrumb mixture, over rounded side of rack.
Roast lamb until meat thermometer inserted into center of meat reads 135°F (medium-rare). Let lamb rest 15 minutes. Transfer lamb to cutting board. Slice lamb between bones into individual, four-bone, servings.