Prep Time: 15 minutes
Cook Time: 20 minutes
Additional Time: 10 minutes
Total Time: 45 minutes
Servings: 4

½ cups of fresh bread crumbs
2 tbsp. minced garlic
2 tbsp. chopped fresh rosemary
1 tsp. salt
¼ tsp. black pepper
2 tbsp. olive oil
1 (7 bone) rack of lamb, trimmed and frenched
1 tsp. salt
1 tsp. black pepper
2 tbsp. olive oil
1 tbsp. Dijon mustard

  1. Set the oven to 450 degrees Fahrenheit (230 degrees C). Place the oven rack in the middle.
  2. In a small bowl, mix the bread crumbs with the garlic, rosemary, salt, and pepper. 2 tbsp. of olive oil should be used to moisten the mixture. Place aside.
  3. Add 1 tsp. each of salt and pepper to the rack of lamb. In a sizable, heavy oven-safe skillet, heat 2 tbsp. of olive oil over high heat. Add the lamb and sear all sides for 1 to 2 minutes; then, remove the lamb and set it aside.
  4. Lamb should be spread with mustard before being evenly coated with bread crumbs. To keep the ends of the bones from charring, wrap them in foil.
  5. Place the bone-side-down breaded rack of lamb in the same skillet. Roast in a preheated oven for 12 to 18 minutes for medium; cook until desired doneness is reached or until an instant-read thermometer inserted into the center registers at least 130 degrees F (54 degrees C).
  6. Before carving the lamb between the ribs, remove the lamb from the skillet and let it rest for 5 to 7 minutes with a loose foil cover.