Lamb Provençal (Carré d'agneau à la Provençale)

Made this on the egg tonight; sorry, no pics! I used a four-lb section of leg of lamb instead of the rack of lamb the recipe called for, so it took a lot longer to cook than the directions indicate. But the great thing about the Thermapen is that there's no guesswork anymore; I know when it's done! I also used fresh thyme, rosemary and parsley. We cooked it indirect, plate setter feet up and then some fire brick to add room for the potato wedges in a Pyrex bowl underneath the grill, and then I used an uncovered cast iron Dutch oven for the lamb. I cooked it at about 450° for about forty-five minutes to an hour total, breaking up the steps proportionally (i.e. 15 minutes for the first side, 15 minutes for the other and so forth.) It was really good with a salad and French filet green beans frozen from our garden. We also served it with a baguette that we'd baked on the egg the day before.

Carré d’agneau à la Provençale - Lamb Provençal
A lamb recipe from Provence for Rack of Lamb roasted with a mustard, rosemary and thyme crust.
Ingredients
3 lb. (8 ribs) rack of lamb, frenched
3 Tablespoons of olive oil
2 shallots, finely chopped
2 large garlic cloves, very finely chopped
1/2 -1/3 cup of soft dry bread crumbs
1/4 teaspoon of ground thyme
1/2 teaspoon of ground rosemary
2 Tablespoons of finely chopped parsley
1 egg, lightly beaten
2 Tablespoons of Dijon mustard
salt & freshly ground pepper

Preparation
Preheat oven to 525° F.
Heat 2 tablespoons of oil in a skillet and add the shallots and garlic. Cook for 2 minutes, do not allow the vegetables to color.
Remove the skillet from heat, add bread crumbs, thyme, rosemary, parsley, salt and pepper to taste.
Stir in egg then mustard. Stuffing should hold together in soft mounds.
Spread the remaining oil in a roasting pan, add the lamb and turn to coat on all sides.
Roast for 9 minutes, turning once so that the lamb browns on both sides. Remove from oven.
Spread the stuffing over the fat side of the meat. Return to oven and roast for 8 minutes for rare (internal temp: 130-135°). Cook an additional 5 minutes for well-done.
Remove from oven, turn broiler to med-high and broil for about 3 minutes or until crust turns golden brown.
Transfer to a warm platter and let sit in 200° oven for 5 minutes before carving.