Rosemary & Parmesan Encrusted Rack of Lamb

Rosemary & Parmesan Encrusted Rack of Lamb

INGREDIENTS

4 Half Racks of Lamb

1 Cup Dijon Mustard

1 Bunch Fresh Rosemary

1 Pound Grated Parmesan Cheese

1 Pound Panko Breadcrumbs

½ Teaspoon Freshly Ground Black Pepper

1 Teaspoon Kosher Salt

Preheat the oven to 475° F.  To make the crust add panko breadcrumbs, chopped fresh rosemary, salt, pepper and grated Parmesan cheese in a medium sized bowl.  Make sure to discard the rosemary stems.  Mix well.  Brush racks of lamb with the Dijon mustard.  Dip the racks of lamb into the breadcrumb mixture.  Cook the racks of lamb on a roasting pan for 15 minutes for medium rare lamb.  Remove from oven and place on serving platter.  Serves 4