roasted rack of lamb

Dan was feeling a little adventurous this past weekend and felt like taking a stab at lamb - something we haven't really tried. It turned out FANTASTIC, and I have to give him props for taking the reigns on this one. I feel fine reprinting it here, since I totally enjoyed eating it! Here's what you'll need:

• 1/2 cup breadcrubms
• 2 tablespoons garlic, minced
• 2 tablespoons chopped fresh rosemary
• 2 teaspoons salt
• 2 teaspoons pepper
• 2 tablespoons olive oil
• 1 (7 bone) rack of lamb
• 4 tablespoons olive oil
• 1 tablespoon Dijon mustard

Preheat your oven to 450 degrees. In a large bowl, combine the breadcrumbs, garlic, rosemary, 1 teaspoon salt and 1 teaspoon pepper. Toss in 2 tablespoons of olive oil to moisten the mixture and set aside.

Next, season the rack all over with remaining salt and pepper. Heat 2 tablespoons olive oil in a large oven-proof skillet over high heat. Sear rack of lamb for 1 to 2 minutes on all sides and set aside for a few minutes. Then, brush rack of lamb with the dijon mustard (we gave it a really healthy brushing, as we love us some dijon). Roll the rack in the bread crumb mixture until it's nice and evenly coated. I should note that we were directed to cover the ends of the bones with foil to prevent charring, but we didn't have any foil - oops!

Arrange the rack bone side down in the skillet. Roast the lamb in preheated oven for 12 to 18 minutes, depending on the degree of doneness you want (we went about 14-15 minutes). Let it rest for 5 to 7 minutes, loosely covered, before carving between the ribs.

And again just to reiterate, this was absolutely, postively FANTASTIC. Bon chappétit!