RACK OF LAMB
(printed from tasteofhome.com)
2 rack of lamb (1 to 1-1/2 pounds each), trimmed
2 tablespoons Dijon mustard
1 cup soft bread crumbs
¼ cup minced fresh parsley
¼ teaspoon salt
¼ teaspoon pepper
¼ cup butter, melted
1 garlic clove, minced
Place lamb on a rack in a greased large roasting pan; brush with mustard. In a small bowl, combine the bread crumbs, parsley, salt and pepper.
Press onto the meat. Combine butter and garlic, drizzle over the meat.
Bake, uncovered, at 375 degrees for 20-25 minutes or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 125 degrees; medium 140 degrees; well-done 150 degrees.
Remove from the oven and cover loosely with foil. Let stand for 5-10 minutes before slicing.
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