Rack of Lamb 2

Ingredients

• 1.5 lb frenched lamb rack
• ⅔ cup bread crumbs
• 2 TBSP Dijon mustard
• 4 TBSP butter (melted)
• 1 TBSP fresh rosemary (chopped)
• 1 TBSP fresh parsley (chopped)
• salt
• pepper

Directions

1. In a bowl mix bread crumbs, rosemary, parsley and butter.
2. Season lamb with salt and pepper.
3. Rest two pieces of the lamb against each other in a cast iron skillet with bones up.
4. Wrap the top bones with some foil and broil at 550° for 10 mins.
5. Coat lamb with mustard and then coat with bread crumb mixture.
6. Roast in oven at 325° until lamb registers 145°.
7. Tent lamb with foil and let rest for 4 mins.
8. Cut between the rib bones and serve.