Rack Of Lamb With Rosemary Scallion Crust

• 1 1/2 T olive oil
• 1 garlic clove, minced
• 3 T thinly sliced scallion
• 1 T fresh rosemary chopped
• 1/2 bread crumbs
• salt and pepper
• 1 1/4 lb rack of lamb
• 3 T mayonnaise
• 2 T Dijon mustard

1. Preheat oven to 475.
2. In small skitted heat oil over medium heat. Add garlic, scallion, rosemary for 10 seconds. Stir in bread crumbs. Salt and pepper to tast. Remove from heat.
3. Heat ovenproof skillet over medium-high heat until hot. Season lamb. Brown lamb, until sides and ends are browned evenly. Pour off fat from skillet, arrange lamb, fat and meat side up.
4. In small bowl stir together mayo and mustard. Brush mixture over lamb. Pat crumb mixture over the lamb.
5. Roat lamb in middle of oven for 15 minutes, or until 130 degrees F. Rest for 10 minutes.

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Taken from www.epicurious.com/recipes/member/views/rack-of-lamb-with-rosemary-scallion-crust-50072920 (may not work)