Preheat the oven to 425 degrees F. Cut the lamb into 2, 4-rib racks. Combine the three mustards in a bowl. Combine the bread crumbs, thyme, salt and pepper in a small shallow sided dish. Brush top and sides of the lamb racks with the mustard mixture. Coat the mustard side of the lamb with the bread crumbs, gently pressing them on. Place the lamb, meat side up, into a roasting pan and cook to desired degree of doneness. Cook 22-25 minutes more for rare, 25-28 for medium rare and 30 for medium. Rest the lamb 5 minutes to allow juices to set before serving. If you would like to make jus to serve with the lamb, remove fat from the pan, add 1/2 cup red wine and reduce by half. Add 1 cup of beef stock, simmer a few minutes, and then season with salt and pepper.