Roasted Rack of Lamb with Parsley Crumbs
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1 Rack of Lamb
3 Tablespoons horseradish mustard (aka Deli style mustard)
1/2 cup bread crumbs
1/4 cup fresh parsley (minced)
1 teaspoon dried rosemary; crumbled
1 clove garlic, minced
Position rack in center of oven and preheat to 450-degrees F. Season
lamb with salt and pepper. Brush lamp with 1-Tablespoon mustard.
In a small bowl, combine remaining 2-Tablespoons mustard with
remaining ingredients. Press crumb mixture over top of lamb.

Arrange lamb with crumb side up in roasting pan. Roast 10 minutes.
Reduce heat to 375-degrees F and roast until thermometer inserted into
center of meaty part registers 135-F for medium rare, about 15 minutes
longer. Let lamb stand 10 minutes. Carve lamb, cutting between ribs,
and serve.






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