Ingredients
3/4 cup Breadcrumbs, fresh, fine
2 1/2 tbsp Herbs de provence w/Lavender
2 tsp Pepper, freshly ground
1 tsp Fleur de sel
2 1/2 tbsp Walnut Oil
2 ea Rack of Lamb, frenched, room temperature, fat trimmed
1/2 cup Lavender honey

Preparation
Preheat oven to 400°F. Combine the breadcrumbs, Herbs de provence, pepper together. Then drizzle in the Walnut oil so that the breadcrumbs become evenly moist. Season lamb with salt and pepper and arrange. Spread meat side with the honey and pat on breadcrumb mixture evenly. Roast the lamb in middle of oven until a meat thermometer registers 135°F. For medium-rare, about 25 to 30 minutes. Carefully transfer lamb to a cutting board and let stand 5 to 10 minutes. Slice lamb into chops. Serve.

Specialty Ingredients
#20100 Walnut Oil