Rack Of Lamb Dijon



INGREDIENTS:

1 Rack of lamb; medium

Dijon mustard

italian bread crumbs

DIRECTIONS:

1. Have the butcher take off the chine bone--or at the very least
score it through so that the chops can be cut. The ends of the
chops should be 'Frenched"...so you can see the bone. Put dijon
all over the lamb...coat it well.  Pat the bread cumbs on top of
the mustard, so that they adhere. particularly important on the
rounded side...the top. Place lamb in a pre-heated over...450
degrees.  Roast for about 35 minutes. This will give you a RARE
lamb rack...the only way as far as I am concerned. Rest for 10
minutes and serve.

Serves 2



Rack Of Lamb Dijon