Lamb Racks With Rosemary - Mustard Crust

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2 large cloves garlic, minced

2 1/2 tablespoons dijon mustard

2 tablespoons lemon juice

2 tablespoons nonfat mayonnaise

2 tablespoons chopped fresh rosemary

1 tablespoon reduced-sodium soy sauce

1/4 teaspoon ground black pepper

2 lamb racks (1 1/2 pounds each), trimmed of all visible fat

1 cup fresh bread crumbs

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