Put the bread slices, garlic clove and herbs in a blender and mix until smooth and even.
French the racks and remove carefully all fat and fascia from the meat.
Season with salt and sear the meat until nicely browned.
Brush with Dijon mustard and press the bread crumb & herb mixture into the meat.
Put the racks in the oven, 120°C.
Cook to the desired doneness.
After removing the racks from the oven, let them rest in a warm place for about
10-20 minutes before serving.
The same crusting can be used with other meats, e.g. pork and chicken.
Malax Loaf also recommends to try this crusting on Christmas ham.