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Rosemary Encrusted Rack of Lamb

Yield: 2 portions, (2 pairs of lamb chops each).


rack of lamb, 8-rib, frenched, (1.5 lbs. approx.)
2 Tbsp. Dijon mustard
1 Tbsp. honey 
2 garlic cloves crushed
1 cup panko bread crumbs 
2 tsp. rosemary, fresh, finely chopped
0.25 tsp. salt 
0.25 tsp. black pepper, cracked


  1. Trim the fat from lamb, and place, meat side up, on a rack in a roasting pan. Set aside.
  2. Combine mustard, honey, and garlic; stir well. Spread mustard mixture over lamb. Combine breadcrumbs and next 3 ingredients; stir well. Pat breadcrumb mixture into mustard mixture on lamb.
  3. Bake lamb at 425 degrees F for 40 minutes or until thermometer registers 140 degrees F. (rare) to 160 degrees F (medium-well). Slice into 4 pairs of chops; serve with merlot demi-glace.
  4. Note: Preferred cooking time is 35 minutes at 425 degrees F. for medium to medium -rare. If New Zealand racks are used, cooking time is much less, as they are much smaller in size compared to domestic racks of lamb.