• 1 rack of lamb
• 1/2 cup bread crumbs
• 2 TB spoons garlic, chopped
• 2 TB spoons  fresh rosemary, chopped
• 2 teaspoons salt, divided
• 1/2 teaspoon pepper, divided
• 4 TB spoon olive oil, divided
• 1 TB spoon Dijon mustard

• Preheat oven to 475 degrees F.
• Place the rack of the oven at the center position.
• In a large bowl, mix the breadcrumbs, garlic, rosemary, 1 teaspoon  of salt and 1/4 teaspoon  pepper.
•Add 2  TB spoons  of oil to moisten the mixture.
• Reserve.
• Season the lamb all over with salt and pepper.
• Heat 2 TB spoons of olive oil in a large skillet  on high heat.
• Fry all sides of the lamb for 1 to 2 minutes per side.
•  Let the lamb for a few minutes.
• Using the back of a spoon, spread the mustard evenly over all sides of the lamb.
• Using your hands or a spoon, spread the breadcrumb mixture evenly all over the lamb, pressing so that the crumbs adhere to the meat.
• Cover the ends of bones with aluminum foil to prevent burning.
• Place the lamb in the pan with the bone side down.
• Bake the meat in preheated oven for 12-18 minutes depending on how you prefer. (With a meat thermometer, measure the temperature at the center of the lamb after 10 to 12 minutes and remove from oven and let it cook longer, depending on your taste).
•  Allow lamb to sit for 5 to 10 minutes before carving into chops to serve.


Print Friendly, PDF & Email