rack of lamb

Rack of Lamb
Inspired by Curtis Stone.
He says that roasting
meat on the bone brings

 a great element of flavor
to a dish. Racks of lamb
are lean, he believes by
covering the rack in a
crust, the meat is
protected from the heat
and stays much juicier.
We make this dish often,
it is so tender and tasty.

Ingredients
1 cup breadcrumbs
2 tablespoons fresh rosemary chopped
salt and pepper
2 tablespoons butter
2 racks of lamb (with 6 chops)
1 tablespoon runny honey
1 tablespoon Dijon mustard

Directions

Preheat oven to 375 degrees F.
Chop 2 tablespoons rosemary leaves, mix in with 1 cup breadcrumbs and season with salt and pepper. Melt 2 tablespoons butter and mix into the breadcrumb mixture. Put in a pyrex dish.
Mix together 1 tablespoon honey and 1 tablespoon Dijon mustard. Put to one side.

Heat a large skillet, with a teaspoon oil and sear the racks of lamb on all sides quickly.
Brush the lamb with the honey mixture and dip the glazed lamb into the breadcrumbs so that all sides are covered.

Bake in the hot oven for 20 minutes. The meat should be extremely pink on the inside, it continues to cook while resting.
Leave the lamb to rest for 4 minutes, then carve the lamb into individual chops and serve with mint jelly.