3/4 cup fine fresh bread crumbs
2 1/2 tablespoons herbs de provence
2 teaspoons freshly ground black pepper
1 teaspoon coarse sea salt
2 1/2 tablespoons olive oil
2 Frenched rack of lamb at room temperature, trimmed of as much fat as possible
1/2 cup lavender honey
Preheat oven to 400 degrees F.
Combine the breadcrumbs, herbes de Provence, pepper and salt together. Once combined, drizzle in the olive oil so that the breadcrumbs become evenly moist.
Season lamb with salt and pepper and arrange. Spread meat side with the honey and pat on breadcrumb mixture evenly.
Roast the lamb in middle of oven until a meat thermometer registers 135 degrees F. for medium-rare, 25 to 30 minutes.
Carefully transfer lamb to a cutting board and let stand 5 to 10 minutes. Slice lamb into chops.
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