Oven Roasted Rack of Lamb
- 3 racks of lamb, 6 bones each, frenched
- Salt and pepper
- Dijon mustard
- Seasoned bread crumbs, for dredging
Preheat oven to 500 degrees F.
Season lamb with salt and pepper. Brush lamb with Dijon mustard, to coat. Dredge in breadcrumbs. Place on a rack into the oven for 20 minutes. Remove and allow to rest for 10 minutes. Slice and serve.
Recipe courtesy of Kathleen Daelemans
Recipe courtesy of Robert Irvine
Recipe courtesy of Danny Boome