½ cup fresh bread crumbs 

2 Tbls. minced garlic 

2 Tbls. chopped fresh rosemary 

1 tsp salt 

¼ tsp black pepper 

2 Tbls. olive oil 

1 (7 bone) Rack of Lamb, trimmed and frenched 

1 tsp salt 

1 tsp black pepper 

2 Tbls. olive oil 

1 Tbl. Dijon mustard

NOTE* Increase Rack according to guest list as well as above ingredients.

Preheat oven to 450^o F. 

Move oven rack to the center position. 

In a large bowl, combine bread crumbs, garlic, rosemary, 1 tsp salt and ¼ tsp pepper. 

Toss in 2 tablespoons olive oil to moisten mixture. 

Set aside. 

Season the rack all over with salt and pepper. 

Heat 2 tablespoons olive oil in the Large Skillet over medium-high heat. 

Sear rack of lamb for 1 to 2 minutes on all sides. Set aside for a few minutes. 

Brush rack of lamb with the mustard. 

Roll in the bread crumbs mixture until evenly coated. 

Cover the end of the bones with foil to prevent charring. 

Arrange the rack bone side down in the skillet. 

Roast the lamb in preheated oven for 12 to 18 minutes, depending on the degree of doneness you want. 

With a meat thermometer, take a reading in the center of the meat after 10 to 12 

minutes and remove the meat, or let it cook longer, to your taste. 

Let it rest for 5 to 7 minutes, loosely covered, before carving between the ribs.