1 rack of lamb - approximately 1 1/2 lbs.

1/2 teaspoon dried rosemary

2 Tablespoons olive oil

 

Topping

1/4 cup bread crumbs

2 Tablespoons melted butter

Mash the garlic and mix with the salt to make a paste. Mix in the mustard, herbs and oil. Set aside.

Score the fat on the rounded part of the rack. Salt and pepper the rack. Using your hands, smear the mustard mixture on the top and sides of the rack. At this point, you can cook the rack or hold in the refrigerator for a day. 

Bring the rack to room temperature. Preheat the oven to 425 degrees. Roast the rack of lamb for 10 minutes. Spread the bread crumbs over the top of the rack and drizzle with the butter. If the rib bone ends are beginning to color, wrap with some foil. Roast for 10 to 15 minutes more, depending on size of rack and your taste. Using an instant read thermometer, check for doneness in the flesh part of the rack - not near the bone. Pay attention to avoid overcooking.

For rare - 125 degrees F

For medium - 145 degrees F

For well-done - 160 degrees F

Pull from oven and let rest for 10 minutes. Temperature will continue to rise as restoing. Cut into chops following the rib bones.