Roast Racks of Lamb

Adapted from Julia Child & More Company.

2 racks DLM Natural Lamb, fully trimmed (1 lbs each)
1/2 cup crustless DLM Unbleached White Bread crumbs
3 Tbsp unsalted butter, melted
Mustard Coating:
2 large garlic cloves
1/2 tsp salt
2 to 3 Tbsp DLM Dijon Mustard
1 tsp DLM Dried Ground Rosemary or DLM Thyme
1/4 cup Vera Jane's Extra-Virgin Olive Oil

Pure the garlic, and mash to a paste with the salt. Whisk in mustard, rosemary, or thyme, and then the oil.

Score the fat side of the racks. Paint the mustard mixture over the tops and sides of the racks. Fold a double strip of foil over the rib ends so they won't burn. (May be prepared a day in advance; refrigerate covered).

Preheat oven, and set the rack in the upper-middle level. Roast the lamb for 10 minutes at 500F to sear. Reduce oven temperature to 400F. Rapidly spread the bread crumbs over the top fat, drizzle on the butter, and return to the oven. Roast for 15 minutes, then begin checking for doneness. Lamb is done to rosy rare at 125F. Let stand 10 minutes before carving.

Note: The American Lamb Council recommends cooking lamb to the internal temperature of 145 to 150F for medium-rare and 160F for medium.

Allergy Warning: Contains milk and wheat