Lamb - Rib Roast Dijon

• 1 1/2 - 1 3/4 lbs racks of lamb, approx (6 ribs)
• 1 tablespoon Dijon mustard
• 1/2 cup soft breadcrumbs
• 1/2 teaspoon dried basil leaves, crushed
• 1/2 teaspoon fresh garlic, crushed
• lemon slice (optional)
• Italian parsley (optional)

1. Preheat oven to 375 degrees F.
2. Trim exterior fat on roast to within 1/4 inch.
3. Coat with Dijon mustard.
4. Combine bread crumbs, basil and garlic; pat mixture over mustard.
5. Place roast, fat side up, on rack, in open roasting pan.
6. Insert meat thermometer in thickest part, not resting in fat or on bone.
7. Do not add water, and do not cover.
8. Roast in preheated oven to desired doneness.
9. Allow 30-35 minutes per lb.
10. for rare; 35-40 minutes for medium; and 40-45 minutes for well done.
11. Remove roast when meat thermometer registers 140 degrees F for rare; 160 for medium and 170 for well done.
12. Garnish with lemon slices and Italian parsley, if desired.

lamb, mustard, soft breadcrumbs, basil, fresh garlic, lemon slice, italian parsley

Taken from www.food.com/recipe/lamb-rib-roast-dijon-62835 (may not work)