Combine the crumbs, herbs, oil and Creole Seasoning in a large plastic bag, shake vigorously, then set aside.  Season the lamb by sprinkling liberally with some additional Creole Seasoning.  Heat a large skillet over high heat for about 1 minute.  Place the racks, fat side down, in the skillet and sear them for 2 minutes.  Turn them over and sear the other side for 2 minutes.  Remove from the heat and allow them to cool for about 15 minutes.  While the lamb is cooling, preheat the oven to 400 degrees.  When the lamb is cool, brush the fat side and edges of a rack with mustard (we use a small spatula to get an even coat), then dredge in the herbed crumbs to cover all but the bones (with the herbed crumbs in a plastic bag, you can shake and turn the bag to get all the nooks and crannies).  Repeat with the other rack.  Place the lamb, fat side up, in a roasting pan and put into the oven until medium rare (about 45 minutes).  Place all of the sauce ingredients except the stock in a skillet and cook for about 30 seconds over high heat.  Add the stock.  Reduce heat and simmer for 6 minutes.

Our comments:  The night we served this lamb our perfect string of "no-fatality" dinner parties was broken.  We offer our condolences to the survivors of "Zippidy" Mulford.