Directions

1. 1Season rack of lamb well on all sides with salt and pepper. Heat a dutch oven over high heat and, when hot, add the oil. When the oil is almost smoking, add the rack of lamb and brown well on all sides, about 6 minutes. Transfer the lamb to a plate and set aside to cool slightly before proceeding.
2. 2Preheat the oven to 450 degrees F.
3. 3Mix the olive oil, mustard, and garlic in a small bowl. Using the back of a spoon, spread the mustard evenly over all sides of the lamb.
4. 4In a small mixing bowl combine the breadcrumbs, parmesan, rosemary, and parsley and toss to thoroughly combine. Using your hands or a spoon, spread the breadcrumb mixture evenly all over the lamb, pressing so that the crumbs adhere to the meat.
5. 5Place the rack of lamb in a 9x13 pan and bake for 25 minutes for medium-rare. Allow lamb to sit for 5 to 10 minutes before carving into chops to serve.