Rack of Lamb

This is a delicious, fast and very easy way to produce an extraordinarily elegant rack of lamb. 

1 Frenched Cut Rack of Lamb
1 to 1 ½ cup breadcrumbs
Dijon Mustard
1 or 2 cloves of Garlic
2 teaspoons Herbs of Provence (rosemary, thyme and other herbs work as well)
A small handful of curly leaf Parsley
Olive Oil
Salt
Pepper

Preheat oven to 500 degrees. Smear the outside of the lamb with Dijon mustard and sprinkle with salt and pepper and place in a baking pan. Cook at 500 degrees for 10 minutes. Pull out the pan and reduce the oven to 400 degrees.

Mix the breadcrumbs with the garlic, Herbs of Provence and parsley. Once mixed pour in a bit of olive oil so that the breadcrumbs stick together when pressed between you fingers. Coat the outside of the rack of lamb with the breadcrumb mixture and a few pads of butter on top and return it to the oven for approximately 20 minutes. The meat temperature should get to 140 degrees.

Once it is done pull out and rest in aluminum foil for 5 minutes then serve.

Bon Appetit

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