1

Preheat oven to 425°F.

2

Place bread in a food processor; pulse 10 times or until coarse crumbs form to measure about 2/3 cup.

3

Combine breadcrumbs, nuts, rind, parsley, juice, and ¼ teaspoon salt in a small bowl.

4

Combine chives, mint, mustard, and garlic in a small bowl.

5

Sprinkle lamb with ¼ teaspoon salt. Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add lamb rack; cook 2 minutes on each side or until browned. Spread mustard mixture evenly over meaty portion of lamb rack. Carefully pat breadcrumb mixture into mustard mixture.

6

Place lamb on a broiler pan coated with cooking spray. Bake for 35 minutes or until meat thermometer registers 145° (medium-rare) to 160° (medium). Place lamb on a platter; cover with foil. Let stand 10 minutes before serving (temperature will increase 5° upon standing). Cut rack into 4 pieces (2 ribs per piece). Garnish with mint sprigs, if desired.