Rack Of Lamb With Dijon Mustard Sauce
|Rack lamb||3 Pound, all visible fat removed|
|Chopped parsley||1 Cup (16 tbs)|
|Dijon mustard||1⁄2 Cup (8 tbs)|
|Whole wheat bread crumbs||1⁄2 Cup (8 tbs)|
|Chopped rosemary/2 teaspoons dried rosemary||1 Tablespoon|
|Minced garlic||1 Teaspoon|
Preheat oven to 500°F.
Place lamb in large baking pan.
Combine parsley, mustard, bread crumbs, rosemary and garlic in small bowl.
Spread evenly over top of lamb.
Place in center of oven; cook 7 minutes for medium-rare.
Turn off oven but do not open door for at least 30 minutes.
Serve 2 to 3 chops on each plate, depending on size and total number of chops.
Garnish with additional fresh rosemary, lemon slices and lemon peel strips, if desired.