Perfect Dijon Rack of Lamb

• 2 (2 -2 1/2 lb) lamb rib roasts (8-rib each)
• 1 teaspoon salt
• 2 -4 teaspoons fresh ground black pepper (yes lots of ground black pepper!)
• 3 -4 tablespoons olive oil
• 4 tablespoons Dijon mustard, divided (can use a little less)
• 2 cups focaccia herbed breadcrumbs, divided (use about 1 cup per rack)

1. Allow the roasts to sit out at room temperature for about 1 hour before starting.
2. Sprinkle both racks with salt and pepper.
3. Heat olive oil in a large skillet over medium-high heat; add in one rack at a time and brown on each side (about 3 minutes per side).
4. Place the two lamb racks on a rack in a broiler pan fat-side facing up.
5. Bake at 424 degrees F or until a thermometer inserted into the thickest portion registers 145 degrees, this should take about 18 minutes (medium-rare).
6. Remove from oven and tent the racks loosely with foil; allow to stand for 10 minutes or until a thermometer reads 150 degrees F (temperature will increase slightly after removing from oven).
7. Using a large pastry brush coat each rack on meaty-side only with about 1-1/2 to 2 tablespoons Dijon mustard.
8. Cover the mustard side with breadcrumbs (using about 1 cup for each rack) pressing with hands to adhear the crumbs to the mustard and meat.
9. Return to oven (breadcrumb-side facing upwards) and bake for about 4-5 minutes longer or until breadcrumbs are browned.
10. Place onto a serving platter.
11. At the table slice into chops before serving (2 chops per person).

roasts, salt, dijon mustard, breadcrumbs

Taken from www.food.com/recipe/perfect-dijon-rack-of-lamb-271078 (may not work)