INGREDIENTS:
2½ pound frenched rack of Lamb (one rack)
Salt & freshly ground Black Pepper
3 tablespoons Whole Grain Mustard
6 cloves Garlic, finely minced
3 tablespoons fresh Rosemary, plus more for garnish
2 tablespoons Olive Oil
½ cup Panko Bread Crumbs, or regular bread crumbs
PREPARATION:
Preheat oven to 400 degrees.
Season lamb very well on all sides with salt and pepper. Combine in a bowl the mustard, rosemary, garlic, olive oil, and panko. Stir well to combine. Place the lamb in a roasting pan and coat very well with the mustard-panko mixture.
Roast for 30 minutes to medium-rare or 130 degrees. Let the lamb rest on a carving board for 10 minutes. Garnish with fresh rosemary.
Serves 2
