What You Need:

1 (5 lb.) rack of lamb, trimmed
1 t salt
1 t pepper
3 T canola oil
6 T of Dijon mustard
1 C Italian style breadcrumbs
6 T Parmesan cheese, grated
3 cloves of garlic, peeled and minced
3 t rosemary

How to Cook It:

Allow the oven to heat to 450 degrees.
Line a roasting pan with a heavy duty aluminum foil.
Sprinkle the salt and pepper over the entire rack of lamb.
Pour the canola oil into a large skillet and position the skillet over medium heat.
Carefully add the lamb to the heated oil.
Cook 6 minutes per side or until the lamb and browned.
Place the lamb into the roasting pan.
Brush the mustard over the entire lamb.
Pour the breadcrumbs and cheese into a large mixing bowl.
Add the garlic and rosemary and toss to combine the ingredients well.
Press the mixture into the lamb evenly.
Roast for 25 minutes for well done, 22 minutes for medium rare and 15 minutes for rare.
Let the lamb rest for 10 minutes before carving.

Serves: 8

If your rack of lamb has not been trimmed before purchasing here is an easy method to do it yourself. At the thickest end of the lamb use a sharp knife and cut between the rib bones. Scrape off the meat to expose the bottom 3 inches of the bone. This will make carving individual chops easier when you slice the lamb.