Rosemary dijon rack of lamb
1 lamb rack
4 sprigs fresh rosemary
4 tbs dijon mustard
1/3 cup bread crumbs
1 clove garlic
1/4 cup stock
First sear the lamb on all sides until well browned. After cooling coat with mustard and 3/4 of the rosemary, then coat with bread crumbs. Place in 400 degree oven and cook for 30 to 45 minutes until desired doneness. Remove from oven and let rest for 5 minutes.
In the pan used to sear the lamb quickly sautee 1 clove of garlic being carefull not to brown. Add 1/4 cup lamb or other stock and deglaze.Add remaining mustard and rosemary and reduce till sauce consistancy.Strain sauce and seaon with salt and pepper to taste.
