Roast Lamb with Marionberry-Pecan Crust
['2 well-trimmed racks of lamb (each about 1 1/4 pounds)', '6 tablespoons marionberry or boysenberry jam', '1/4 cup Dijon mustard', '3/4 cup finely chopped pecans', '6 tablespoons minced fresh Italian parsley', '3/4 cup fresh breadcrumbs made from crustless French bread', '4 tablespoons (1/2 stick) butter', 'melted']
Preheat oven to 425°F. Sprinkle lamb with salt and pepper. Combine jam and Dijon mustard in small bowl; whisk to blend. Mix pecans, Italian parsley, and fresh breadcrumbs in another small bowl to blend. Spread half of mustard glaze over rounded side of each lamb rack. Pat half of breadcrumb mixture over mustard glaze on each. Drizzle each with 2 tablespoons melted butter. Transfer lamb to large rimmed baking sheet. Roast until breadcrumb topping is golden and thermometer inserted into lamb registers 130°F for medium-rare, about 30 minutes. Cut racks between bones into individual chps and serve.
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