Rack of Lamb

1 bunch rosemary
1 bunch thyme
1 medium head of garlic, minced
3 tablespoons olive oil
4 lamb racks
1 bunch parsley
2 cups dry bread crumbs
1/2 stick butter, melted
1 cup dijon mustard
1 cup dry white wine
2 cups veal stock
1 cup tomato juice
Kosher salt and freshly ground pepper
2 tablespoons butter

Strip the leaves from the rosemary and thyme and coarsely chop them. Set aside ¼ cup of the chopped rosemary for the sauce. Mix together chopped herbs, minced garlic, and olive oil. Rub this mixture all over the lamb racks. Arrange in a shallow dish, cover, and let marinate overnight in refrigerator.

Preheat oven to 400 degrees. Set a large skillet over medium heat and add two tablespoons butter. When hot, add the lamb racks two at a time, and cook for 4 to 5 minutes on each side. Remove racks from heat and sprinkle with salt and pepper. Chop the parsley and combine with the breadcrumbs and melted butter. Brush the racks all over with mustard and coat with breadcrumb mixture, leaving the bones exposed. Arrange the lamb racks in a roasting pan and roast for 20-25 minutes until cooked to desired degree - 125 degrees for rare or 140 degrees for medium. Remove the racks from the roasting pan and keep warm. Set the roasting pan over medium high heat. Deglaze the pan with white wine and transfer to a pot. Add the veal stock, tomato juice, minced garlic and reserved rosemary. Bring the mixture to a boil, then lower the heat to simmer for approximately 40 minutes, until liquid is reduced by 3/4. Whisk in 2 tablespoons of butter. Season with salt and pepper. Arrange individual lamb chops on a plate and drizzle sauce over them.