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["Combine the bread crumbs, basil, rosemary, thyme, oil, and 1 teaspoon of the Essence in a shallow bowl, and mix well.", "Season the rack on both sides with remaining Essence.", "Preheat the oven to 450 degrees F.", "Heat a large skillet over medium-high heat for 1 minute.", "Add the lamb, fat side down, and sear for 1 minute on each side, including the ends (5 minutes total time).", "Remove and let cool for 10 minutes.", "Completely coat the meat with the mustard.", "Dredge in the herbed bread crumb mixture to evenly coat, packing the crust onto the meat.", "Place the lamb, fat side up, back in the saute pan and roast for 20 to 25 minutes for medium-rare, or an internal temperature of 135 degrees F.", "Remove from the oven and let rest for 5 minutes.", "To serve, cut the potato cake into quarters and arrange 2 pieces on each plate.", "Cut the rack in 1/2 or into individual chops and arrange on the potato cake.", "Spoon the jus onto each serving, and serve immediately.", "2 1/2 tablespoons paprika", "2 tablespoons salt", "2 tablespoons garlic powder", "1 tablespoon black pepper", "1 tablespoon onion powder", "1 tablespoon cayenne pepper", "1 tablespoon dried leaf oregano", "1 tablespoon dried thyme", "Combine all ingredients thoroughly and store in an airtight jar or container.", "Yield: about 2/3 cup", "Recipe from ""New New Orleans Cooking"
