Herb Crusted Rack of Lamb

Yield: 8 servings

Ingredients

2 (8 rib) frenched racks of lamb, well trimmed of fat

3 Tablespoons dry or wholeseed mustard

1 Tablespoon soy sauce

1 clove garlic, crushed

Herbed Crumb coating:

3/4 cup soft, fresh breadcrumbs

1 Tablespoon butter, melted

1 Tablespoon chopped fresh mint

1 Tablespoon chopped fresh parsley

1/2 teaspoon finely grated lemon rind

Directions:

Preheat oven to 390 degrees F

Combine mustard, soy sauce and garlic. Spread on meaty part of lamb.

Mix breadcrumbs, melted butter, mint, parsley and lemon zest on a plate. Press lamb onto crumbs to adhere to the mustard coating. Pat any remaining crumbs on top.

Place lamb on a roasting rack in a foil-lined pan. Roast for 20 to 25 minutes.

Remove from oven, tent with aluminum foil and let rest for 10 minutes. Internal temperature will rise to about 130 degrees F for medium rare lamb. Carve each rack into 4 double chops and serve.

Please note that some ingredients and brands may not be available in every store.

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