Herb Crusted Rack of Lamb
Serves 6


3 lamb racks, frenched and trimmed of fat

Herbed bread crumbs:
2 cups of toasted bread crumbs
3/4 cup of toasted pine nuts
1/4 lb of butter
2 Tbsp of chopped parsley
1/2 Tbsp of chopped rosemary
1 Tbsp of olive oil
6 Tbsp of Dijon mustard
salt and pepper


Mix all ingredients together for the herbed bread crumbs.

Season lamb with salt and pepper.   In a sauté pan heat the olive oil over high heat until it starts to smoke.  Sear the racks of lamb in pan until brown on both sides.  Spread mustard on top and then sprinkle bread crumb mixture on top.  Cook in a preheated oven at 350 for 15 minutes for medium rare. 

Remove from oven and let sit for 10 minutes before cutting.