Instructions: Preheat oven to 300 degrees. Slice bread. Trim crusts and place slices on cookie sheet. Cook for 2-3 hours until very dry. In food processor, pulse dried bread until it becomes fine crumbs.

Raise oven temperature to 350 degrees.

Heat 1 tablespoon olive oil in a saute pan over high heat. Sear lamb for 3 minutes on each side, or until golden brown. Remove from pan and let cool. Brush lamb with Dijon mustard.

Combine bread crumbs, lavender, parsley and sea salt. Coat each rack well with seasonings on both sides.

Place remaining tablespoon olive oil in roasting pan and add lamb. Roast for 20 minutes, or until lamb is medium rare.

Note: If you dont want to make your own bread crumbs, you can substitute a cup of purchased crumbs.

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