Dijon Rack Of Lamb

1. 1

   Rub lamb evenly with salt and pepper.

2. 2

   Cook lamb in hot oil in a large skillet over high heat 3 minutes on each side or until browned. Place lamb, fat side up, on a rack in broiling pan.

3. 3

   Bake at 425u00b0 for 20 minutes or until a meat thermometer inserted into the thickest portion registers 145u00b0.

4. 4

   Remove lamb from oven; leaving oven on. Cover lamb loosely with aluminum foil, and let stand 10 minutes or until meat thermometer registers 150u00b0.

5. 5

   Brush lamb with mustard; cover with breadcrumbs. Return lamb to oven, and bake 4 to 5 minutes or until golden. Cut into chops, and serve.

6. 6

   *1 cup fresh French breadcrumbs may be substituted. Focaccia is a flat Italian bread that can be found in the bakery section of grocery stores.

7. 7

   Note: When Jacques prepares this dish, he prefers to cook the lamb until a meat thermometer inserted into the thickest portion registers 135u00b0.

* Per serving · 4 servings · Values may vary.

No additional tips available.