Classic Rack Of Lamb
|Rack of lamb||2 Pound (1 Rack Of Lamb, 8 Chops)|
|Coarse grain mustard||1 Tablespoon|
|Fine dry breadcrumbs||1⁄4 Cup (4 tbs)|
|Minced fresh parsley||2 Tablespoon|
|Dried rosemary||1⁄2 Teaspoon, crushed|
|Vegetable cooking spray||1|
Trim fat from rack, leaving only small eye of ribs.
Strip rib tips of all meat and fat.
Spread mustard evenly over meat portion of rack.
Combine breadcrumbs and next 4 ingredients; stir well.
Pat breadcrumb mixture evenly over meat portion of rack.
Place rack, bone side down, on a rack in a roasting pan coated with cooking spray.
Insert meat thermometer, if desired, making sure it does not touch bone.
Bake at 375° for 1 hour and 15 minutes or until meat thermometer registers 160° (medium).
Remove from oven, and let stand 10 minutes before slicing.
Garnish with fresh rosemary sprigs, if desired.