Lamb Rib Roast Dijon
|Lamb rib roast||1 3⁄4 Pound (One 6 Rib Piece)|
|Dijon-style mustard||1 Tablespoon|
|Soft bread crumbs||1⁄3 Cup (5.33 tbs)|
|Dried basil leaves||1⁄2 Teaspoon, crushed|
|Garlic powder||1 Dash|
Trim fat from lamb rib roast; spread roast with mustard.
Combine bread crumbs, basil and garlic powder; press mixture into mustard.
Place roast, fat side up, on rack in shallow roasting pan Insert meat thermometer into thickest part of roast, not touching bone or fat.
Do not add water.
Do not cover.
Roast in 375°F oven to desired degree of doneness.
Allow 35 to 40 minutes for medium.
Remove roast when meat thermometer registers 155°F Cover roast with aluminum foil tent and allow to stand 15 to 20 minutes before carving.
Roast will continue to rise approximately 5°F in temperature to reach 160°F for medium.
Garnish with lemon and parsley, if desired.