Herbed Rack of Lamb

Bahan-bahan (8 porsi)

• 3 tablespoons butter (softened)
• 3 ½ tablespoons olive oil (divided)
• 4 cloves garlic (minced)
• 3 tablespoons chopped fresh parsley (or 1 tablespoon dried parsley)
• 2 tablespoons chopped fresh rosemary (or 2 teaspoons dried rosemary, chopped)
• 1 teaspoon fresh thyme leaves (or ¼ teaspoon dried thyme leaves)
• 1 ¼ teaspoons salt (divided)
• 1 ¼ teaspoons black pepper (divided)
• 2 racks lamb (1 ½ to 2lbs each, frenched*)
• 3 tablespoons Dijon mustard