Rack of Lamb

 

8 servings

• 4 racks of lamb (1 to 1½ pounds each), trimmed
• 2 tablespoons Dijon mustard
• 1 cup soft bread crumbs
• ¼ cup minced fresh parsley
• Salt and pepper
• ¼ cup butter or margarine, melted
• 1 garlic clove, minced

1. Place lamb on a rack in a greased large roasting pan ; brush with mustard.
2. In a small bowl, combine the bread crumbs, parsley, salt and pepper ; press onto the meat.
3. Combine butter and garlic ; drizzle over the meat.
4. Bake, uncovered, at 350F (180C) for 35 to 40 minutes or until the meat reaches desired doneness (160F/80C for medium-well, 170F/85C for well-done)

BON APPÉTIT