1 piece Frenched Rack of Lamb
2 T Dijon Mustard
4 cloves Garlic, minced
1 cup Fresh White Bread Crumbs
¼ – ½ cup Fresh Parsley, chopped
As Needed Olive Oil
Sear the meat in a hot sauté pan with the meat side down, then sauté the other side.
Season the lamb with salt and pepper, place on a rack in a roasting pan in a preheated 325*F oven.
Roast for approximately 30 minutes per pound for a medium rare roast.
Remove from the oven and coat the lamb with mustard and the bread crumb mix.
Place under the broiler to brown the crumbs.
Allow to rest for about 10 minutes prior to serving.