Roasted Rack of Lamb
1/2 cup bread crumbs
2 minced garlic cloves
2 TBS rosemary
1 teaspoon salt
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.
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
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
Serves 4 with mashed potatoes and another vegetable.