Ingredients
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1 teaspoon salt
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1 teaspoon fresh ground black pepper
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2 tablespoons extra virgin olive oil
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2 tablespoons Dijon mustard
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2 teaspoons minced garlic
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2 teaspoons fresh rosemary (crushed)
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1/4 cup seasoned bread crumbs
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2 tablespoons grated parmesan cheese
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1 rack of lamb, trimmed & frenched (about 1 1/2 lbs.)
Instructions
- Season rack of lamb well on all sides with salt and pepper.
- Heat a medium skillet over high heat and, when hot, add the oil. When the oil is almost smoking, add the rack of lamb and brown well on all sides, about 6 minutes.
- Transfer the lamb to a plate and set aside to cool slightly before proceeding.
- Preheat oven to 450 degrees F.
- Using the back of a spoon, spread the mustard evenly over all sides of the lamb. Spread the minced garlic over the lamb in the same manner.
- In a small mixing bowl combine the breadcrumbs and grated cheese and toss to thoroughly combine. Using your hands or a spoon, spread the breadcrumb mixture evenly all over the lamb, pressing so that the crumbs adhere to the meat.
- Place the rack of lamb on a baking sheet and bake for 12 to 15 minutes for medium-rare.
- Allow lamb to sit for 5 to 10 minutes before carving into chops to serve.