Dijon Rack Of Lamb

• 2 (8-rib) lamb rib roasts (2 to 2 1/2 pounds each), trimmed
• 1 teaspoon salt
• 3 teaspoons pepper
• 3 tablespoons olive oil
• 3 tablespoons Dijon mustard
• 1 cup fresh herb focaccia breadcrumbs*

1. Rub lamb evenly with salt and pepper.
2. Cook lamb in hot oil in a large skillet over high heat 3 minutes on each side or until browned. Place lamb, fat side up, on a rack in broiling pan.
3. Bake at 425u0b0 for 20 minutes or until a meat thermometer inserted into the thickest portion registers 145u0b0.
4. Remove lamb from oven; leaving oven on. Cover lamb loosely with aluminum foil, and let stand 10 minutes or until meat thermometer registers 150u0b0.
5. Brush lamb with mustard; cover with breadcrumbs. Return lamb to oven, and bake 4 to 5 minutes or until golden. Cut into chops, and serve.
6. *1 cup fresh French breadcrumbs may be substituted. Focaccia is a flat Italian bread that can be found in the bakery section of grocery stores.
7. Note: When Jacques prepares this dish, he prefers to cook the lamb until a meat thermometer inserted into the thickest portion registers 135u0b0.

roasts, salt, pepper, olive oil, mustard, fresh herb focaccia breadcrumbs

Taken from www.myrecipes.com/recipe/dijon-rack-of-lamb (may not work)