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1
Preheat an oven to 400u00b0F.
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2
Discard the excess papery skin from the garlic heads and place in a small baking dish.
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3
Drizzle with 1/2 Tbs.
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4
of the olive oil and the water.
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5
Cover with aluminum foil and bake until soft, about 45 minutes.
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6
Let cool slightly.
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7
Leave the oven set at 400u00b0F.
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8
Separate the garlic cloves and squeeze the pulp from the skins into a small bowl; discard the skins.
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9
Whisk in the remaining 2 Tbs.
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10
olive oil, the mustard, lemon juice and 1/2 tsp.
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11
each salt and pepper.
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12
In another bowl, season the bread crumbs with salt and pepper.
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13
Lay the racks of lamb in a roasting pan side by side and fat side up.
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14
Roast for 10 minutes.
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15
Remove from the oven and immediately rub the garlic mixture over the fat side of each rack.
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16
Then spread the bread crumb mixture over the garlic mixture.
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17
Drizzle with the melted butter and return the lamb to the oven.
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18
Continue to roast until the crumbs are lightly golden and an instant-read thermometer inserted into the thickest part of a rack, away from the bone, registers 130F degrees 135u00b0F for medium-rare, or the meat is pink when cut into with a sharp knife, about 25 minutes more.
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19
Remove from the oven, cover with aluminum foil and let rest for 10 minutes.
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20
Preheat a broiler.
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21
Uncover and place the roasting pan under the broiler 5-6 inches from the heat source.
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22
Broil the lamb racks until the crumbs are deep golden brown, 30-60 seconds .
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23
To serve, place the racks on a cutting board and slice between the ribs.
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24
Arrange 2 or 3 ribs on each warmed individual plate.
