Rack of Lamb with Cumin and Thyme

1. 1

   In a small bowl combine well the bread crumbs, the oil, the thyme, the cumin, and the garlic.

2. 2

   Season the lamb with salt and pepper and rub the fat side with the mustard.

3. 3

   Pat the crumb mixture evenly over the mustard and arrange the lamb, crumb side up, in a roasting pan.

4. 4

   Roast the lamb in the middle of a preheated 475F.

5. 5

   oven for 15 minutes, or until a meat thermometer registers 130 to 135 for medium-rare meat, transfer it carefully to a cutting board, and let it stand, uncovered, for 10 minutes.

6. 6

   Cut the lamb between the ribs and divide it between 2 plates.

* Per serving · 4 servings · Values may vary.

No additional tips available.