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Rack Of Lamb With Garlic-Herb Crust

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2 (8-rib) lamb rib roasts (1 1/2 pounds each), frenched

1 teaspoon salt

1/2 teaspoon pepper

2 tablespoons vegetable oil

1/2 cup fresh breadcrumbs

1/4 cup minced fresh flat-leaf parsley

1 tablespoon minced fresh rosemary

1/2 teaspoon salt

4 large garlic cloves, minced

2 tablespoons mayonnaise

2 tablespoons dijon mustard

Garnish: fresh rosemary

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