Recipe: Rack Of Lamb Dijon
- 1 Rack of lamb; medium
- Dijon mustard Italian bread crumbs Have the butcher take off the chine bone–or at the very least score it through so that the chops can be cut.
- The ends of the chops should be ‘Frenched”…so you can see the bone. Put dijon all over the lamb…coat it well.
- Pat the bread cumbs on top of the mustard, so that they adhere. particularly important on the rounded side…the top. Place lamb in a pre-heated over…450 degrees. Roast for about 35 minutes.
- This will give you a RARE lamb rack…the only way as far as I am concerned. Rest for 10 minutes and serve
Number of servings (yield): 4
Meal type: dinner
Culinary tradition: USA (General)