Rosemary-Crusted Rack Of Lamb With Herbed Jelly

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1 (1 1/2-pound, 8-rib) lean rack of lamb

2 tablespoons Dijon mustard

1 tablespoon honey

2 garlic cloves, crushed

1 cup fresh whole-wheat breadcrumbs

2 teaspoons finely chopped fresh or 3/4 teaspoon dried rosemary

1/4 teaspoon salt

1/4 teaspoon cracked pepper

Herbed Jelly

Rosemary sprigs (optional)

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