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Lamb Rib Roast Dijon

Source of Recipe


Unknown






List of Ingredients



• 1 6-rib lamb rib roast (1-1/2 to 1-3/4 lbs.)
  
• 1 Tbsp Dijon-style mustard
  
• 1/3 cup soft bread crumbs
  
• 1/2 tsp dried basil leaves, crushed
  
• Dash of garlic powder
  
• Lemon slices and Italian parsley for garnish, if desired
  






Instructions



1. Trim exterior fat on roast to 1/4-inch. Spread roast with mustard.
   
   
2. Combine bread crumbs, basil, and garlic powder; pat mixture over mustard coating.
   
   
3. Place roast, fat side up, on rack in open roasting pan. Insert meat thermometer so bulb is centered in thickest part, not resting in fat or bone. Do not add water, and do not cover. Roast in a 375-degree oven to desired degree of doneness. (Allow 30 to 35 minutes per pound for rare; 35 to 40 minutes per pound for medium; and 40 to 45 minutes per pound for well-done.)
   
   
4. Remove roast when thermometer registers 135 (F) for rare, 155 (F) for medium, and 165 (F) for well-done. Allow roast to stand 15 to 20 minutes (in a warm place) before carving.
   
   Garnish with lemon slices and parsley.