Serves 4
Ingredients:
1/2 cup bread crumbs
2 tbsp minced garlic
2 tbsp freshly chopped rosemary
1/2 salt
1/4 tsp black pepper
2 tbsp olive oil
1 rack of lamb trimmed and frenched
1/2 tsp coarse salt
1 tsp black pepper
2 tbsp olive oil
1 tbsp Dijon mustard
Directions:
Preheat your oven to 450 F. Place oven rack in centre position.
Combine next 4 ingredients in mixing bowl. Toss oil in to moisten the dry mixture.
Season your lamb with the salt and pepper. Heat oil in skillet over high heat and sear lamb for 1-2 minutes on each side. Set aside for 3 minutes and then brush lamb with mustard. Next coat lamb in bread crumb mixture. Cover the bones of lamb with foil to prevent burning.
Place the rack of lamb bone side down in heavy duty oven skillet. Roast in the preheated oven 12-18 minutes (depending on how done you want it) With a meat thermometer take a reading in the centre of the meat after 12 minutes and remove meat. Let it rest for 5-7 minutes loosely covered before carving.
Note: Make sure internal temperature is 5-10 degrees less then you like because lamb will continue to cook while it sits.