Ingredients

• 0.5 cups fresh bread crumbs
• 2 tablespoons minced garlic
• 2 tablespoons chopped fresh rosemary
• 1 teaspoon salt
• 0.25 teaspoons black pepper
• 2 tablespoons olive oil
• 1 , 7 bone
• 1 teaspoon salt
• 1 teaspoon black pepper
• 2 tablespoons olive oil
• 1 tablespoon Dijon mustard

Instructions

1. 1 Gather all ingredients. Preheat the oven to 450 degrees F (230 degrees C). Move the oven rack to the center position.
2. 2 Combine bread crumbs, garlic, rosemary, 1 teaspoon salt, and 1/4 teaspoon pepper in a small bowl; stir in 2 tablespoons olive oil to moisten the mixture. Set aside.
3. 3 Season rack of lamb all over with 1 teaspoon salt and 1 teaspoon pepper.
4. 4 Heat 2 tablespoons olive oil in a large heavy oven-proof skillet over high heat. Add lamb and sear on all sides, about 1 to 2 minutes: set lamb aside for a few minutes.
5. 5 Brush lamb with mustard and roll in bread crumb mixture until evenly coated. Cover the ends of the bones with foil to prevent charring.
6. 6 Arrange the breaded rack of lamb bone-side down in the same skillet. Roast in preheated oven for 12 to 18 minutes for medium; an instant-read thermometer inserted into the center should read at least 130 degrees F (54 degrees C), or continue to cook to desired doneness.
7. 7 Remove lamb from the skillet and allow to rest for 5 to 7 minutes, loosely covered with foil, before carving between the ribs.

Nutrition per serving