Dijon Crusted Rack Of Iamb
|Olive oil||1⁄4 Cup (4 tbs)|
|Dijon mustard||3 Tablespoon|
|Dried thyme||1⁄2 Teaspoon|
|Garlic||1 Clove (5 gm), crushed|
|Soft breadcrumbs||1 1⁄2 Cup (24 tbs)|
|Butter/Margarine||1⁄4 Cup (4 tbs), melted|
|Lamb racks||4 Pound (2 racks, 2-pound /8 chops each)|
|Herb sauce||2 Tablespoon|
Combine first 5 ingredients; stir well with a wire whisk.
Combine breadcrumbs and butter; stir -well.
Trim exterior fat on lamb racks to 1/4 inch; place lamb racks, fat side up, on a rack in a roasting pan.
Brush mustard mixture over lamb racks.
Pat breadcrumb mixture over tops and sides of lamb racks.
Insert meat thermometer into thickest portion of 1 rack, making sure it does not touch fat or bone.
Bake at 375° for 1 hour or until thermometer registers desired degree of doneness (medium-rare 150° or medium 160°).
Let stand 10 minutes before slicing.
Serve with Herb Sauce.