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Roast Rack of Lamb with Mustard

Source of Recipe


The Seattle Times






List of Ingredients



• 2 racks of lamb, about 1 lb. each (7 chops each)
  
• 2 Tbsp olive oil, divided
  
• About 1/4 tsp salt
  
• Freshly ground black pepper to taste
  
• 2/3 cup bread crumbs
  
• 1/4 cup finely chopped parsley
  
• 2 tsp dried rosemary, crumbled
  
• 1 medium clove garlic, peeled and minced
  
• 2 Tbsp grainy mustard
  






Instructions



1. Preheat oven to 425 degrees. Rub racks of lamb with a tablespoon of the olive oil; sprinkle with salt and pepper. Place racks, meaty side down, in a shallow roasting pan. Roast 15 minutes.
   
   
2. Combine the remaining tablespoon of olive oil with the bread crumbs, parsley, rosemary, garlic and mustard. Remove meat from oven and turn meaty side up. Spread the crumb mixture over the meat, pressing lightly with the back of a spoon.
   
   
3. Return to oven and continue roasting an additional 15 to 20 minutes, or until the internal temperature reaches 150 degrees for rare or 160 degrees for medium. Let sit 5 minutes before carving.
   
   Makes 4 servings.