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