I used the Cook's Country recipe. Panko, garlic , fresh thyme, S and P sauteed in EVOO, until light golden brown, placed into bowl, cooled some, then chopped parsley and lemon zest added. Lamb brought to room temp, fat trimmed to about 1/8 inch, S and P'd, seared all sides with a bit of EVOO, cooled for a few minutes, lightly brushed with Dijon mustard, crusted, baked in 300 oven on a rack, fat side up, until temp was 135 internal, about 40-45 minutes for a 2.25 pound rack. Tented and rested for 10-15 minutes.