Rack Of Lamb With Dijon Mustard And Breadcrumbs

Store bought focaccia breadcrumbs lend it a crispy coating.
Rack of lamb with dijon mustard and breadcrumbs. Preheat oven to 500 f. 1 2 teaspoon freshly ground black pepper. Season the rack all over with salt and pepper. Place in center of oven.
Cook 7 minutes for medium rare. In a bowl stir together the bread crumbs garlic and rosemary. 1 rack of lamb trimmed about 1 1 2 pounds 3 4 teaspoon salt. Using your hands press the bread crumb mixture into the mustard covering the meat in an even layer and pressing the crumbs firmly so that they adhere.
Spread evenly over top of lamb. Rack should look golden. Remove lamb from oven and brush mustard over tops and sides of racks. Place lamb fat side up on a rack in broiling.
Roast lamb another 5 minutes or until a meat thermometer inserted into the meatiest part of lamb registers 125 f for rare or 130 f for medium rare. Stir together bread crumbs parsley mint rosemary salt and pepper in a bowl then drizzle with 2 1 2 tablespoons oil and toss until combined well. Press breadcrumbs into mustard and return to pan. Combine parsley mustard bread crumbs rosemary and garlic in small bowl.
Brush seared lamb with a thin layer of mustard. Spread dijon mustard over the fatty side of the rack and also the sides where the meat is exposed. In a bowl stir together the bread crumbs garlic and rosemary. Brush rack of lamb with the mustard.
Transfer racks to 13x9 inch baking dish. Place lamb in large baking pan. Separate the chops by cutting down straight through them. Place the racks of lamb with the bread crumbs facing up on a rack in a roasting pan.
This gorgeous lamb rib roast is seasoned only with salt pepper olive oil and dijon mustard. Sear rack of lamb for 1 to 2 minutes on all sides. 1 tablespoons vegetable oil. Heat 2 tablespoons olive oil in a large heavy oven proof skillet over high heat.
Place the racks of lamb with the bread crumbs facing up on a rack in a roasting pan. Set aside for a few minutes. Cover the ends of the bones with foil to prevent. Cook lamb in hot oil in a large skillet over high heat 3 minutes on each side or until browned.
Roll in the bread crumb mixture until evenly coated. Scatter the radishes in the pan around. Position the rack of lamb into the dish fatty side up with the meaty part of the rack touching the bottom of the dish and the bone tips arching over the potatoes. Sprinkle bread crumbs over surface of lamb pressing so it adheres well.
Pat the reserved breadcrumb mixture onto the mustard to form a crust. Turn off oven but do not open door for 30 minutes.