Ingredients
4 racks of lamb (1 to 1-1/2 pounds each), trimmed2 tablespoons Dijon mustard1 cup soft bread crumbs1/4 cup minced fresh parsley1/4 teaspoon salt1/4 teaspoon pepper1/4 cup butter, melted1 garlic clove, minced
Preparation
Place lamb on a rack in a greased large roasting pan; brush with mustard. In a small bowl, combine the bread crumbs, parsley, salt and pepper. Press onto the meat. Combine butter and garlic; drizzle over meat.
Bake, uncovered, at 375° for 30-35 minutes or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Remove from the oven and cover loosely with foil. Let stand for 5-10 minutes before slicing.
