Bread Crumb Rolled Rack of Lamb

Begin with a 7-8 bone rack of lamb about one pound.  If the bones are not frenched, scrape the remnants from the bones down to the main meat.

2 tbsp olive oil

1/2 tsp salt

1/2 tsp pepper

1/2 cup seasoned breadcrumbs

3 tbsp dijon or spiced brown mustard

1 sprig fresh rosemary chopped finely

1/8 cup finely chopped fresh mint

1 tsp garlic powder

Preheat oven to 450

Heat an oven safe skillet over high heat

Sprinkle salt and pepper on lamb

Once skillet is to heat, sear lamb on all sides for 1-2 minutes per side

Remove from heat and let sit while combining breadcrumbs, mint, rosemary, garlic, and olive oil

Brush lamb on all sides with mustard and roll in breadcrumbs until well covered

Place whole skillet in over for 8-10 minutes depending on doneness you are seeking

Remove and let sit for 5 minutes

Slice between each bone and serve


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