Dijon Rack of Lamb
2 (8 rib) Lamb Rib Roasts (4-5 lbs. total)
1 tsp. Salt
3 tsp. Black Pepper
3 tbsp. Olive Oil
3 tbsp. Dijon Mustard
1 cup Fresh French Breadcrumbs
First, rub the lamb with the salt and pepper evenly allover. Using a large skillet of high heat add the oil. When oil is heated add the lamb to brown on each side (about 3 minutes per side). Next using a rack in a roasting pan, place the lamb fat-side up. Put into a pre-heated 425 degree oven for about 20 minutes or until an instant-read thermometer inserted into the thickest part reads 145 degrees. Remove, cover with foil and let rest 10 minutes. Now brush lamb with the mustard and sprinkle with breadcrumbs before putting back into the 425 degree oven for another 4 to 5 minutes or until crumbs are browned. Cut the lamb into chops and serve.
Note To give a slightly different taste, try using herbed focaccia breadcrumbs in place of the French ones. Or some other tasty bread you like.
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