Roasted Rack of Lamb

½ cup fresh bread crumbs
2 tbsp minced garlic
2 tbsp chopped fresh rosemary
1 tsp salt
¼ tsp black pepper
2 tbsp olive oil
1 (7 bone) rack of lamb
1 tsp salt
1 tsp black pepper
2 tbsp olive oil
1 tbsp Dijon mustard

Preheat oven to 450 degrees.  Move oven rack to the center position.

In a large bowl combine bread crumbs, garlic, rosemary, 1 tsp salt and ¼ tsp pepper.  Toss in 2 tbsp olive oil to moisten mixture.  Set aside.

Season the rack all over with salt and pepper.  Heat 2 tbsp olive oil in a large oven proof skillet over high heat.  Set aside for a few minutes.  Brush rack of lamb with mustard.  Roll in the bread crumb mixture until evenly coated.  Cover the ends of the bones with foil to prevent charring.

Arrange the rack bone side down in the skillet.  Roast the lamb in oven for 12 to 18 minutes, depending on the degree of doneness you want.  With a meat thermometer take a reading in the center of the meat after 10 to 12 minutes and remove the meat or let it cook longer to your taste.  Let it rest for 5 to 7 min. loosely covered before carving between the ribs.

 

(printed from allrecipes.com) 

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