Rack Of Lamb With Rosemary And Dijon Mustard

All the prep can be done the day before making for relaxed entertaining.
Rack of lamb with rosemary and dijon mustard. Rack should look golden. Transfer racks to 13x9 inch baking dish. 1 tablespoons vegetable oil. 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.
In the oven at 180 for 45 minutes then 200 for 15 minutes then cut the rack into individual ribs for another 15 minutes. With rosemary garlic and a kick of dijon mustard this marinated rack of lamb is great on the bbq and will quickly become a family favourite. Brush seared lamb with a thin layer of mustard. I always have the jarred chopped garlic on hand so i added garlic to the dijon mustard and then diluted the dijon mustard with some of the juice from the garlic.
1 rack of lamb trimmed about 1 1 2 pounds 3 4 teaspoon salt. In a bowl stir together bread crumbs garlic thyme rosemary butter and a pinch of salt. Grilled rack of lamb with rosemary and dijon mustard. Sprinkle bread crumbs over surface of lamb pressing so it adheres well.
I mixed the bread crumbs with fresh ground pepper garlic powder onion powder and rosemary. 1 2 teaspoon freshly ground black pepper.