INGREDIENTS
Servings: 4
Rack of lamb 
1 (7 bone), trimmed and frenched
Bread crumbs 
1/2 cup
Garlic 
2 tbsps, minced 
Fresh rosemary 
2 tbsps, chopped
Salt 
1 tsp
Salt 
1 tsp
Black pepper 
1 tsp
Olive oil 
2 tbsps
Dijon mustard 
1 tbsp
Black pepper 
1/4 tsp
Olive oil 
2 tbsps
Roasted Lamb
Prep:
20 m
Cook:
20 m
Ready in:
40 m
DIRECTIONS
  1. Preheat the oven to 450° F (230° C). Position the oven rack in the center. 
  2. Combine bread crumbs, fresh rosemary, minced garlic, 1 tsp salt, and 1/4 tsp black pepper in a bowl. Toss in 2 tbsps olive oil. 
  3. Season the rack with salt and pepper. 
  4. In a large skillet, heat 2 tbsps olive oil over high heat. Sear the meat for 2 minutes. Then, brush the meat with Dijon mustard. Coat with the bread crumb mixture. Use foil to cover the ends of the bones.
  5. Place the meat bone side down in the large skillet.
  6. Roast for 12 minutes. Allow it to rest for 5 minutes, before carving. 
www.tastycookery.com