700g Rack of Lamb, trimmed and frenched
½ cup Fresh Bread Crumbs
2 tbsp Minced Garlic
2 tbsp Chopped Fresh Rosemary
1 tsp Salt
¼ tsp Black Pepper
2 tbsp Olive Oil
1 tbsp Dijon mustard
- Preheat oven to 230 degrees Celsius
- In a large bowl, combine bread crumbs, garlic, rosemary, 1 tsp salt and ¼ tsp pepper. Toss in 2 tablespoons olive oil to moisten mixture. Set aside.
- Season the rack all over with salt and pepper. Heat 2 tablespoons olive oil in a large heavy oven proof skillet over high heat. Sear rack of lamb for 1 to 2 minutes on all sides. Set aside for a few minutes. Brush rack of lamb with the mustard. Roll in the bread crumb mixture until evenly coated. Cover the ends of the bones with foil to prevent charring.
- Arrange the rack bone side down in the skillet. Roast the lamb in the preheated oven for 15 to 18 minutes, depending on the degree of doneness you want. Let it rest for 10 minutes, loosely covered, before carving between the ribs.