Combine the minced garlic, bread crumbs, thyme, cumin and olive oil in a small bowl and mix thoroughly. Sprinkle the lamb with salt and pepper. Rub the fat side with the mustard.Pat the bread crumb mixture evenly over the mustard and arrange the lamb, fat side up, in a roasting pan. Roast the lamb in the middle of a preheated 450F oven for 10 minutes.Reduce heat; roast for 40 minutes or until meat thermometer registers 140F for rare,150F for med-rare.Transfer meat to a cutting board and let it stand for 10 minutes.Cut the lamb between the ribs and divide it among 8 plates.Serves 8.

NOTE:These chops were very small ones, thus about 5 per person was enough. For larger racks,I think 4 each would be plenty.