Ingredients
1/4 cup fresh bread crumbs
1 tbsp chopped fresh rosemary
1 tbsp grated Parmesan cheese
1 clove garlic, minced
Pinch each salt & pepper
1 tbsp Dijon mustard
1 rack of lamb
(about 8 bones)1 lb(500g)
1 tbsp extra-virgin olive oil
Preparation
- In a small bowl, combine bread crumbs, rosemary, Parmesan cheese, garlic, salt & pepper. Spread mustard evenly over lamb; coat with bread crumb mixture. *In oven proof skillet, heat oil over medium-high heat;cook lamb, fat side down, until golden, about 2 minutes. *Bake in 425F(220C)oven until meat thermometer registers 145F(63C) for medium-rare, about 15 minutes. Makes two servings.
