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1
Make lamb:.
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2
Preheat oven to 350F Place bread on baking sheet.
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3
Bake until slightly dry, about 5 minutes.
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4
Cool.
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5
Combine bread and herbs in processor.
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6
Blend until bread forms crumbs.
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7
Transfer crumbs to bowl.
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8
(can be made 1 day ahead.
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9
Chill.
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10
).
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11
Preheat oven to 425F Sprinkle lamb with salt and pepper.
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12
Heat oil in heavy large skillet over high heat.
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13
Add lamb and brown well, turning occasionally, about 10 minutes.
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14
transfer lamb to baking pan.
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15
Roast until meat thermometer inserted into center of lamb registers 130F for medium-rare, about 20 minutes.
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16
Let lamb cool 10 minutes.
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17
brush mustard all over lamb.
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18
Dredge in breadcrumbs, coating completely, Return lamb to baking pan, meant side up.
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19
Roast until crumb feel dry but are not colored, about 3 minutes.
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20
Let lamb rest 5 minutes at room temperature.
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21
Meanwhile, make sauce:.
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22
Boil wine and Port in large saucepan until reduced to 1/3 cup, about 25 minutes.
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Remove from heat.
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24
Add butter; whisk just until melted.
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25
Season with salt and pepper.
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26
If making, Spoon yams and apples into center of 4 plates.
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27
Cut lamb between bones into chops.
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28
Stand 3 to 4 chops (bones facing up)in yams.
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29
Arrange onion rings atop bones.
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30
Spoon sauce around yam; serve.
