Roasted Rack of Lamb

1/2 cup bread crumbs
2 minced garlic cloves
2 TBS rosemary
1 teaspoon salt
black pepper
2 TBS olive oil
1 (8 bone) rack of lamb, trimmed and frenched
1 TBP Dijon mustard

Preheat oven to 450 degrees. Move rack to center.

In a bowl, combine bread crumbs, garlic, rosemary, salt, pepper. Add 2 TBS olive oil to moisten. Mix and set aside.

Season the rack with salt and pepper. Heat 2 TBS olive oil in large skillet over high heat. Sear rack of lamb for 1-2 minutes on all sides. Set aside for a few minutes. Brush all over with Dijon mustard. Roll in bread crumb mixture til evenly coated. Cover ends of bones with foil to prevent charring.

Arrange the rack bone side down in Pyrex dish. Roast in pre-heated oven for 12-18 minutes to internal temperature of 140. Take a reading after 12 minutes and remove or let cook longer. Cover loosely with foil and let rest for 5-7 minutes before carving between ribs.

Serves 4 with mashed potatoes and another vegetable.