Herb-Crusted Rack Of Lamb

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1/3 cup dry breadcrumbs

3 tablespoons finely chopped fresh mint

2 tablespoons finely chopped fresh flat-leaf parsley

1 garlic clove, minced

2 (1 1/2-pound) French-cut racks of lamb (8 ribs each), trimmed

1/2 teaspoon salt

1/4 teaspoon freshly ground black pepper

Cooking spray

2 tablespoons Dijon mustard

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