Serving Size: 2
1 Rack of lamb -- medium
Italian bread crumbs
1. Have the butcher take off the chine bone--or at the very least score it through so that the chops can be cut. The ends of the chops should be 'Frenched"...so you can see the bone.
2. Put dijon all over the lamb...coat it well.
3. Pat the bread cumbs on top of the mustard, so that they adhere. Particularly important on the rounded side...the top.
4. Place lamb in a pre-heated over...450 degrees. Roast for about 35
minutes. This will give you a RARE lamb rack, adjust times according to how well done you like your lamb.
Rest for 10 minutes and serve.