I'm hosting a dinner party Saturday (this week!) and am planning to serve oven roasted rack of lamb. I am a dinner party veteran and am pretty at ease with the whole deal, but i'm a bit stuck on this one. I loathe recipes with tedious last minute crap, b/c i want to spend time with guests as much as possible. So, i like to do as much ahead of time as possible. Here's the conundrum. I would like to brown the racks to form a crust before throwing them in the oven, but really do not want to deal with searing 4 racks of lamb -- spitting and smoking on the stove -- with guests there. If i sear them earlier in the day, coat them with my mess of herbs, mustard and bread crumbs & then refrigerate them until i roast them will they get gummy or nasty or lose their snappy seared crust? aaargh. suggestions? solutions? reassurance??