Prep time:  20 minutes

Cook time:  about 15-20 minutes for medium rare-depending on size of roast

Serves:  2-4



1/2 cup fresh bread crumbs

2 tablespoons fresh rosemary, 1 tablespoon dried rosemary ( instead of the rosemary I like to use herbes de provence sometimes-it is a dried rosemary, thyme and lavender blend)

3-4 tablespoons dijon mustard

1/2 teaspoon salt

1/s teaspoon freshly ground black pepper


1  7-8 bone rack of lamb, trimmed and frenched

2 tablespoons oil- I use grapeseed oil– you use your favorite

1/2 teaspoon salt

1/2 teaspoon ground black pepper


1.  Preheat oven to 450 degrees F (425 if you are using convection).  Move oven rack to the center of the oven.

2.  In a medium sized bowl, combine bread crumbs, herbs, dijon mustard, 1/2 teaspoon salt and 1/2 teaspoon pepper.

3.  Season rack of lamb with the other 1/2 teaspoon of salt and pepper.  Heat 2 tablespoons grapeseed oil on medium high heat in a large saute pan.  Sear rack of lamb for 1-2 minutes on all sides.  Set aside for a few minutes, then coat the lamb with the dijon mustard mixture.  Cover the ends of the bones with foil to prevent charring.

4.  Arrange the rack, bone side down in a roasting pan.  Roast the lamb in preheated oven for 15-20 minutes(20 minutes is about medium rare), depending on the *degree of doneness you want.  With a meat thermometer, take a reading in the center of the meat after 15 minutes to test doneness. Continue cooking if not ready.  Let it rest for 5-7 minutes, loosely covered, before carving between the ribs.  We like eating lamb with mint jelly.

*Allow internal temperature to be 5 degrees less than you like because the meat will continue to cook while  it sits or rests.  

Bloody rare:  120-130 degrees F 

Medium Rare:  140 degrees F

Medium:  160 degrees F

Well done:  170 degrees F


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