Roast Rack Of Lamb With Parsleyed Crumbs

• 1 well trimmed 1 1/2 pound rack of lamb, room temperatue
• 3 tablespoons coarse-grained mustard
• 1/2 cup fresh breadcrums
• 1/4 cup minced fresh parsley
• 1 teaspoon dried rosemary, crumbled
• 1 garlic clove minced

1. Coat very small red potatoes with olive oil and cook alongside the lamb, and steam some green beans to round out the main course, Pass a plate of purchased bittersweet chocolate cookie hearts with cups of cappuccino for desert.
2. Position rack in center of oven and pre-heat oven to 450 degrees. Season lamb with salt and pepper. Brush lamb with 1 tablespoon mustard. In a small bowl combine remaining 2 tablespoons mustard with remaining ingredients. Press crumb mixture evenly over top of lamb.
3. Arrange lamb crumb side up in roasting pan. Roast 10 minutes. Reduce heat to 400 degrees and roast until thermoneter inserted into center of meaty part registers 135 degrees for medium-rare, about 15 minutes longer.
4. Let lamb stand for 10 minutes. Crave lamb, cutting between ribs and serve

rack of lamb, coarsegrained mustard, fresh breadcrums, fresh parsley, rosemary, garlic

Taken from www.epicurious.com/recipes/member/views/roast-rack-of-lamb-with-parsleyed-crumbs-50003324 (may not work)