Herb-crusted rack of lamb

On Sunday, we picked up a rack of American-raised lamb at BJ's -- we're not crazy about the meat there usually, but it's never bad. This turned out to be lovely. I called Ms. J to see if they wanted to come over, but they had other plans. Turns out Hub and I ate the whole thing up, anyway. :)

1 frenched rack of lamb, 8 ribs, about 1 1/3 pound
1 teas. black peppercorns
1 teas. kosher salt
Leaves from 1 branch rosemary
1/3 cup packed mint leaves
2 cloves garlic
1/3 cup breadcrumbs
zest and juice of 1 small lemon
1 Tbsp. olive oil

1. Preheat the oven to 450
   
2. Put all the ingredients (except the lamb, lemon juice and olive oil) into a mini food processor, pulse them together.
3. Mix the lemon juice and olive oil in a small bowl
4. Place the rack in a small square glass baking dish, and pour the lemon juice and olive oil over.
5. Press on the breadcrumb/herb mix
6. Cook for about 35 minutes, or until an instant-read thermometer reads 130 degrees
7. Let rest for 5 minutes before carving. A normal portion would be 2 ribs per person, unless you're pigs like us.