Oven Roasted Rack of Lamb
Recipe courtesy Kathleen Daelemans
3 racks of lamb, 6 bones each, frenched
Salt and pepper
Seasoned bread crumbs, for dredging
Preheat oven to 500 degrees F.
Season lamb with salt and pepper. Brush lamb with Dijon mustard, to coat. Dredge in breadcrumbs. Place on a rack into the oven for 20 minutes. Remove and allow to rest for 10 minutes. Slice and serve.
Yield: 6 servings
Prep Time: 10 minutes
Cook Time: 20 minutes