2
racks of lamb, each with 8 ribs, Frenched (about 2lb )
Salt
and freshly ground pepper, to taste
1
1/2 cups fresh bread crumbs
1/4
cup chopped fresh flat-leaf parsley
1
Tbs. chopped fresh rosemary
2
Tsp Dijon mustard
2
Tbsp Olive Oill
Season
the racks of lamb with salt and pepper.
Let
stand at room temperature for 1 hour.
In a
bowl, stir together the bread crumbs, parsley, rosemary.
Preheat
an oven to 375°F Gas 5 Fan 160.
Brush
the meaty side of each lamb rack with the mustard.
Pack
the bread crumb mixture onto the meaty side.
In a
large fry pan over medium-high heat, warm the olive oil until just smoking.
Add
the lamb racks, bread-crumb side down, and brown on both sides, about 2 minutes
per side.
Place
the racks, bread-crumb side up, on a rack in a roasting pan.
Transfer
to the oven and roast until the crust is nicely browned and an instant-read
thermometer inserted into the thickest part of the meat, away from the bone, registers
130°F for medium-rare, 20 to 25 minutes, or until done to your liking.
Transfer
the lamb to a carving board, cover loosely with aluminum foil and let rest for
15 mins.
