This recipe originally called for bread crumbs, but the crust just didn’t stick properly.  Since it was still very tasty, I adapted it a bit to keep the flavor, but loose the crumbles.  Unfortunately, I didn’t get a picture after cooking, but you get the idea.

Rack of Lamb with Mustard Rub
Adapted from Rack of Lamb with Mustard-Bread Crumb Crust, Williams-Sonoma Steak & Chop

Ingredients:
2 racks of lamb, frenched
Rub:
2 tsp dried rosemary
2 tsp minced garlic
1 Tbsp olive oil
2 Tbsp mustard
Salt & pepper to taste

Directions:

1. Preheat the oven to 450°.
2. Line one sheet pan with aluminum foil.  Place racks with the ribs outward (pictured above).
3. Combine rub ingredients and spread evenly over both racks.
4. Roast to an internal temperature of 130°, about 15 minutes.
5. Transfer to a carving board and rest, tented, for 5-10 minutes before serving.
6. Carve into chops to serve.