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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Ingredients:
4 cups soft breadcrumbs |
1/2 cup butter or margarine, melted |
1 tablespoon minced fresh parsley |
1 tablespoon olive oil |
1 teaspoon salt |
1/2 teaspoon garlic powder |
1/2 teaspoon white pepper |
1/2 teaspoon dried whole basil |
3 (1 1/2- to 2-pound) racks of lamb |
1/4 cup plus 2 tablespoons dijon mustard |
1 1/2 teaspoons dried whole rosemary |
Directions:
1. Combine first 8 ingredients, mixing well. Set aside.
2. Place lamb, fat side down, in bottom of shallow roasting pan. Bake at 500° for 8 minutes or until golden brown. Remove from oven, and place lamb, fat side up, in roasting pan.
3. Combine mustard and rosemary; brush on lamb. Cover lamb with breadcrumb mixture; insert meat thermometer in one of the racks, making sure it does not touch fat or bone.
4. Reduce heat to 300°; bake lamb until meat thermometer registers 140° (rare), 160° (medium), or 170° (well done).
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