Rosemary-Dijon Roasted Rack Of Lamb

Let's Cook

1. Step 1.

   Preheat the oven to 425°F. Place the 2 frenched racks of lamb on a baking sheet and season all sides with kosher salt and freshly ground black pepper. Turn the racks fat side up.

2. Step 2.

   In a medium mixing bowl, stir together 1 cup plain bread crumbs, ½ cup extra-virgin olive oil, ⅓ cup finely chopped fresh rosemary, ¼ cup Dijon mustard, 1½ teaspoons salt, and 1 teaspoon pepper until evenly moist.

3. Step 3.

   Pat half of the bread crumb mixture in an even layer over one rack of lamb, covering all of the meat except the bones. Toss any crumbs that escape back on top. Repeat with the remaining mixture and the second rack.

4. Step 4.

   Roast the lamb for 25 to 30 minutes, until the bread crumbs are evenly brown and the meat registers 125°F for medium-rare or 135°F for medium on an instant-read thermometer inserted into the thickest part without touching bone.

5. Step 5.

   Let the lamb rest for 10 minutes on the baking sheet. Then cut each rack into individual chops and serve topped with the crispy bread crumbs.