Roasted Rack Of Lamb

• 1/2 cup breadcrumbs
• 2 tbsp minced garlic
• 1 tbsp maple pepper
• 1 tsp salt
• 2 tbsp and 2 tbsp olive oil
• 1 (7 bone) rack of lamb, trimmed and frenched
• 1 tbsp dijon mustard

1. 1. Preheat oven to 400F. Move oven rack to center position.
2. 2. In a bowl, combine breadcrumbs, garlic, maple pepper, salt and 2 tbsp olive oil.
3. 3. Heat 2 tbsp olive oil in a large skillet over high heat. Sear the rack of lamb for 1 to 2 minutes on every side. Drain on paper towels for a couple of minutes.
4. 4. Brush lamb with mustard on all sides and coat with bread crumb mixture.
5. 5. Move lamb to a baking sheet lined with foil (bone side down), and cover the ends of bones with foil to prevent charring.
6. 6. Roast for 17-22 minutes (about 20 for me to get medium rare). Let the lamb rest for 5 minutes out of the oven before cutting between the ribs.

breadcrumbs, garlic, maple pepper, salt, olive oil, rack of lamb, mustard

Taken from www.epicurious.com/recipes/member/views/roasted-rack-of-lamb-50036959 (may not work)