RACK OF LAMB

ROASTED RACK OF LAMB

Many people associate lamb with Easter so I thought I would share this recipe with you.

A seared rack coated with Dijon mustard, honey then encrusted with a fresh herb and garlic flavored fresh bread crumbs then roasted to your taste.

INGREDIENTS

* 1/2 cp fresh bread crumbs

* 2 Tbs garlic (minced)

* 2 Tbs rosemary, fresh (chopped)

* 1 tps salt (Kosher)

* 1/4 tps black pepper (fresh ground)

* 2 Tbs olive oil

Mix ingredients in large bowl and set aside.

Preheat oven to 450 degrees F (230 C) and place oven rack in center of oven.

* 1 Rack of lamb (7 bone trimmed and frenched)

* 1 tps salt (Kosher)

* 1 tps black pepper (fresh ground)

* 2 Tps olive oil

* 2 tps Dijon mustard

* 1 tps honey

Heat 2 Tbs olive oil in large oven proof skillet. Season lamb with salt and pepper and sear 2 min on all sides. remove from skillet and set aside till able to be handled. mix Dijon mustard and honey before spreading on rack. Roll in herb and garlic seasond fresh bread crumbs coating all sides evenly.

Return to skillet bone side down and roast in preheated oven for 12 to 18 minutes or to your desired doneness. Remove from skillet and let stand for at least 5 minutes before serving.

SEVERS 4