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1
Preheat the oven to 475 degrees F.
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2
In a small skillet heat the oil over moderate heat until it is hot but not smoking, add the red pepper flakes, and cook them, stirring, for 10 seconds.
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3
Add the garlic and cook it, stirring, for 30 seconds.
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4
Add the scallion and the rosemary and cook the mixture, stirring, for 10 seconds.
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5
Stir in the bread crumbs and salt and pepper to taste and remove skillet from the heat.
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6
Heat an ovenproof skillet over moderately high heat until it is hot.
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7
Season the rack of lamb.
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8
Brown the lamb turning it, for 5 minutes, or until the sides and the ends are browned evenly.
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9
Pour off any fat from the skillet, arrange the lamb, fat and meat side up.
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10
In a small bowl stir together the mayonnaise and mustard until thoroughly combined.
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11
Brush or spread the mayonnaise and mustard mixture over the fat and meat side of the lamb.
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12
Pat the crumb mixture evenly over the mustard.
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13
Roast the lamb in the middle of the preheated oven for 15 minutes, or until a meat or an instant read thermometer registers 130 degrees F for medium-rare meat.
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14
Transfer the lamb to a carving board, let it stand, uncovered, for 10 minutes.
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15
Carefully cut the rack, between the rib bones, into individual or double chops taking care not to loosen the bread crumb mixture from the meat.
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16
Garnish with watercress.
