1/4 cup plus 2 Tbsp. extra virgin olive oil
2 Tbsp. Dijon or brown mustard
2 medium cloves of garlic, chopped or minced
1/2 tsp. fresh rosemary, chopped, or dried rosemary, crumbled
1/4 tsp. freshly cracked black pepper
One 16-24oz. Frenched rack of lamb
1/2 cup fresh-dried bread crumbs
1 Tbsp. unsalted butter, melted
Directions:
Combine the 1/4 cup olive oil with the mustard, garlic, rosemary and pepper to form a rough paste. Brush it all over the rack of lamb. Lest rest in the fridge for at least an hour, covered. Remove from the fridge about 15 mins. before roasting time.
Preheat oven to 375 degrees. In a heavy oven-proof skillet, heat up the remaining 2 Tbsp. of olive oil over high heat. When very hot, add the lamb and brown it, forming a crust (about 5 mins. per side. Don't skimp).
Quickly spread the bread crumbs over the top of the lamb rack and drizzle with the melted butter. Immediately place the hot pan into the preheated oven. Roast at 375 degrees until a meat thermometer inserted into the thickest part reads 135 degrees (about 12 mins., depending upon your oven).
Transfer the lamb rack onto a carving board. Let it rest for 5 to 10 mins. before slicing. Slice in between the bones, being careful, forming either single or double chops. Serve with Garlic Jelly. Serves 3-4. Enjoy! -Diana
Submitted by Diana Bogue Contributed on: and modified on Wednesday December 12th, 2007
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