Ingredients:

• 3 racks of lamb, Frenched
• 1/4 cup Dijon mustard
• 3 tbsp Colden's Freakin' Greek Rub
• 2 cups panko bread crumbs
• 1 cup apple mint jelly

• Pre-heat recteq to 375℉.
• Brush each rack of lamb with the mustard, then season with the Greek Rub and dip into the panko bread crumbs.
• Cook for 35-40 minutes or until the internal temperature reaches 140℉.
• Allow the meat to rest for 15-20 minutes.