Sunny's Rack of Lamb

• 2 cloves garlic, minced
• 1 cup plain bread crumbs
• 2 tablespoons chopped fresh rosemary
• 2 tablespoons chopped fresh mint
• 8 sprigs thyme, leaves removed and lightly chopped
• 2 tablespoons extra-virgin olive oil
• 1 rack lamb, frenched (8 bones approximately 1 1/2 to 2 pounds)
• Kosher salt and freshly ground black pepper
• 2 tablespoons stone-ground mustard
• 2 tablespoons extra-virgin olive oil

1. Preheat the oven to 400 degrees F.
2. Coating: Combine all of the ingredients in a bowl and set aside.
3. Season the lamb all over with salt and pepper, to taste.
4. Heat the oil in an oven-safe skillet over medium-high heat.
5. When the oil begins to swirl, add the lamb and sear it on all sides until golden and a nice crust has formed, about 2 minutes per side.
6. Remove the lamb from the pan and brush with mustard on all sides.
7. Press the coating onto the lamb, making sure to cover all sides.
8. Put the lamb, bone side down, back in the pan and put it in the oven.
9. Roast until the internal temperature reaches 125 degrees F on an instant-read thermometer, and the coating is golden brown, anywhere from 15 to 20 minutes for medium-rare.
10. Remove the lamb from the oven and let it rest 5 minutes before serving.

garlic, bread crumbs, fresh rosemary, fresh mint, thyme, extravirgin olive oil, rack lamb, kosher salt, stoneground mustard, extravirgin olive oil

Taken from www.foodnetwork.com/recipes/sunny-anderson/sunnys-rack-of-lamb-recipe.html (may not work)