1 Rack of Lamb, frenched, about 1 1/2 pounds
Salt, to taste
Pepper, to taste
2 tablespoons Olive Oil
1/4 cup Dijon Mustard
1 tablespoon Rosemary, minced
1/3 cup Parmesan, finely grated
1/3 cup Italian-style bread crumbs
Preheat oven to 400 degrees Fahrenheit.
Season the lamb with salt and pepper according to preference. Heat the olive oil in a cast iron skillet over medium-high heat. Sear the lamb on all sides for 2-3 minutes per side in order to brown the meat. Let cool.
In a shallow dish, stir together the rosemary, parmesan, and bread crumbs. When the rack of lamb has cooled, coat the meat with the Dijon mustard and then dredge in the parmesan mixture. Press the mixture into the lamb to ensure there is a generous coating of breadcrumbs, rosemary, and parmesan.
Roast in the oven for 15-20 minutes or until the a meat thermometer registers 120-125 degrees Fahrenheit. Remove from the oven and cover loosely with foil. Let rest for 10 minutes before serving.
Photographed by Alli Shepherd.