Position rack in center of oven and preheat oven to 450°F. Season lamb with salt and pepper. Brush lamb with 1 tablespoon mustard. In small bowl, combine remaining 2 tablespoons mustard with remaining ingredients. Press crumb mixture evenly over top of lamb. Arrange lamb crumb side up in roasting pan. Roast 10 minutes. Reduce heat to 400° F and roast until thermometer inserted into center of meaty part registers 135° F for medium-rare, about 15 minutes longer. Let lamb stand 10 minutes. Carve lamb, cutting between ribs, and serve. Tip: Coat very small red potatoes with olive oil and cook alongside the lamb, and steam some green beans to round out the main course. lamb 09