Rack of Lamb with Mustard Crust

By Astrid

Pampered Chef

Ingredients

• Lamb:
• Crust
• 2 slices French bread, coarsely chopped (1/2 cup fresh bread crumbs)
• 1 tablespoon butter
• 1 teaspoon finely snipped fresh rosemary or 1/4 teaspoon dried rosemary
• 1 garlic clove, pressed
• 2 teaspoons olive oil
• 1 rack of lamb (1 1/4 pounds), bones frenched and excess fat removed
• Salt and coarsely ground black pepper
• 2 tablespoons Dijon mustard

Preparation

Step 1

1. Heat oven to 350°F. For crust, combine bread crumbs and butter in
Small Micro-Cooker; microwave on HIGH 1 minute or until light golden brown, stirring once. Add rosemary and garlic
to bread crumb mixture; mix thoroughly and set aside.

2. For lamb, heat oil in (10-in.) Sauté Pan over medium heat until hot. Season lamb with salt and black pepper. Sear meat on all sides about 1-2 minutes or until well browned. Place lamb on
cutting board and spread mustard over top. Press crust onto mustard.

3. Return lamb to same pan; place pan into oven. Roast until Pocket Thermometer registers 140°F, about 25-30 minutes. Remove lamb from pan to carving board; let stand, uncovered, at least 10 minutes (internal temperature will reach 145°F for medium rare, 160°F for medium). Slice into individual chops and serve immediately.