Mustard-Roasted Rack of Lamb

• 3 racks of lamb, trimmed, bones cleaned
• 3 cups dry breadcrumbs
• 6 tablespoons minced onions
• 6 tablespoons minced fresh parsley
• 8 garlic cloves, minced
• salt & freshly ground black pepper
• 12 cup white wine
• 6 tablespoons dry mustard
• 4 teaspoons grated lemon peel
• 14 cup olive oil
• 34 cup butter, melted (1 1/2 sticks)

1. Preheat oven to 500 degrees.
2. Score fat on lamb.
3. Combine breadcrumbs, onions,parsley,garlic and salt and pepper in medium bowl.
4. Combine wine and mustard in small bowl.
5. (Can be prepared 1 day ahead.
6. Cover and refrigerate lamb, breadcrumb and mustard mixtures separately.
7. ).
8. Spread half of mustard mixture under fat flap of lamb.
9. Sprinkle half of lemon peel under fat flap.
10. Press half of breadcrumb mixture into lamb under fat flap.
11. Sprinkle lamb with salt and pepper.
12. (Can be prepared 2 hours ahead.
13. Cover and store at room temperature.
14. ).
15. Pour oil into roasting pan; heat oil in oven until smoking hot.
16. Add lamb, fat side down, and roast 15 minutes.
17. Reduce oven temperature to 350 degrees and roast lamb 15 more minutes.
18. Remove lamb from oven (retain oven temperature).
19. Spread remaining mustard mixture over lamb fat.
20. Sprinkle with remaining lemon peel.
21. Coat lamb with remaining breadcrumb mixture, pressing into fat; spoon butter over lamb.
22. Roast meat side up until coating is golden brown and thermometer registers 130 degrees for medium-rare, 10 to 15 minutes.
23. Serve immediately.

lamb, breadcrumbs, onions, fresh parsley, garlic, salt, white wine, dry mustard, lemon peel, olive oil, butter

Taken from www.food.com/recipe/mustard-roasted-rack-of-lamb-370965 (may not work)