Ingredients

1/2 cup breadcrumbs

2 tbsp minced garlic

1 tbsp maple pepper

1 tsp salt

2 tbsp and 2 tbsp olive oil

1 (7 bone) rack of lamb, trimmed and frenched

1 tbsp dijon mustard

Preparation

  1. Preheat oven to 400F. Move oven rack to center position.
  2. In a bowl, combine breadcrumbs, garlic, maple pepper, salt and 2 tbsp olive oil.
  3. Heat 2 tbsp olive oil in a large skillet over high heat. Sear the rack of lamb for 1 to 2 minutes on every side. Drain on paper towels for a couple of minutes.
  4. Brush lamb with mustard on all sides and coat with bread crumb mixture.
  5. Move lamb to a baking sheet lined with foil (bone side down), and cover the ends of bones with foil to prevent charring.
  6. Roast for 17-22 minutes (about 20 for me to get medium rare). Let the lamb rest for 5 minutes out of the oven before cutting between the ribs.