Roasted Lamb Rack with Herb and Garlic Crust

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4 small lamb rack, frenched, 10-12 ounces per side
salt and white pepper
mustard - dijon
-
1/4 cup bread crumbs
1-2 clovesgarlic
1 teaspoon butter or olive oil
1 tablespoon parmesan
black pepper
-
pan spray

1 tablespoon olive oil
1 red pepper
1 green pepper
1 onion
1-2 cloves garlic
1/4 cup veal stock
1 teaspoon mustard - whole grain
1 tablespoon butter - optional

=Mix together bread crumbs, garlic, butter (or oil), parmesan and black pepper. Set aside.
Cut each lamb racks into 4 chop, take out 1 bone on each chop. Twist bone (cutting rack slightly if necessary) and turn upward. Place 4 chops back together on lightly oiled, oven-ready pan.
Lightly salt and pepper lamb, top each chop with a very thin layer of mustard, then sprinkle bread crumb mixture to just cover. Roast in oven 425F for ~ 10-15 minutes.
For garnish, saute garlic in olive oil in a large, medium hot pan for 30 seconds, add peppers, onion and garlic. Season and cook until peppers and onions just start to soften. Add veal stock, cook until just a little liquid is remaining, remove from heat, add mustard. If desired add 1 tablespoon butter, stir to melt.
Put onion and pepper mix on plate, top with lamb chops, serve !