Dijon Crusted Rack Of Lamb

• 2 cloves garlic
• 1/2 cup packed fresh parsley leaves
• 2 tsp chopped fresh rosemary leaves
• 2 tsp lemon zest
• 2 cups fresh breadcrumbs
• 4 tbsp olive oil
• 2 (2 1/2 lb) racks of lamb, trimmed, at room temperature
• 2 tbsp Dijon mustard
• None None red currants and lemon slices, to garnish

1. Preheat oven to 450u0b0F.
2. In a food processor, chop garlic. Add parsley, rosemary and lemon zest. Process until chopped. Add breadcrumbs and 3 tbsp olive oil. Pulse to combine. Season.
3. Rub tops of lamb racks with remaining oil. Season and roast for 10 mins. Reduce heat to 425u0b0F. Spread mustard over lamb racks and coat tops with breadcrumb mixture. Roast for 18-20 mins, or until a thermometer inserted in the thickest part reads 130u0b0F. Let rest, covered with foil, for 15 mins before serving garnished with red currants and lemon slices.

garlic, parsley, rosemary, lemon zest, fresh breadcrumbs, olive oil, lamb, mustard, red currants

Taken from recipes-plus.com/api/v2.0/recipes/31623 (may not work)