Rack of Lamb

INGREDIENTS:
1/2 cup panko bread crumbs
2 Tbsp minced garlic
2 Tbsp chopped fresh rosemary
1/2 tsp salt
1/4 tsp pepper
2 Tbsp olive oil
1 (8 bone) rack of lamb, room temperature
1/2 tsp salt
1 tsp pepper
2 Tbsp olive oil
1 Tbsp Dijon mustard

DIRECTIONS:
1 - Preheat oven to 450 degrees. Move oven rack to the middle position.
2 - In a large bowl, combine bread crumbs, garlic, rosemary, 1/2 tsp salt, and 1/4 tsp pepper. Add 2 Tbsp olive oil to moisten the mixture.
3 - Season the rack all over with salt & pepper. Heat 2 Tbsp olive oil in a large oven proof skillet over high heat.
4 - Sear rack of lamb for 1-2 minutes on all sides. Set aside for a few minutes to cool.
5 - Brush rack of lamb with the mustard and roll in the bread crumb mixture until evenly coated. Cover the ends of the bones with aluminum foil to prevent charring.
6 - Arrange the rack bone side down in the skillet. Roast the lamb in the preheated oven for about 15 minutes or until the internal temperature reaches 130 degrees for medium rare.
7 - Remove the lamb from the oven and cover loosely with aluminum foil. Let rest for 5-7 minutes. Internal temperature should rise 5-10 degrees while resting.
8 - Slice the lamb between the bones and serve.

THOUGHTS:
This was my very first rack of lamb and I love it! It went amazingly well with the Gorgonzola Pear Pasta.