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Heat 2 tablespoons olive oil in a large heavy oven proof skillet over high heat.

Lamb rack mustard bread crumbs. I mixed the bread crumbs with fresh ground pepper garlic powder onion powder and rosemary. Before cooking gently press gluten free bread crumbs onto mustard coating of lamb and drizzle with olive oil to help the bread crumbs brown while roasting. Combine breadcrumbs garlic rosemary salt and pepper and the 2 tablespoons olive oil. 1 rack of lamb trimmed about 1 1 2 pounds 3 4 teaspoon salt.

Season the rack all over with salt and pepper. Sear lamb for 1 to 2 minutes on all sides. Brush mustard on each side of the lamb press into bread crumbs and place 2 pieces of lamb on top of each serving of vegetables one slightly crossing over the other. In the oven at 180 for 45 minutes then 200 for 15 minutes then cut the rack into individual ribs for another 15 minutes.

2 tablespoons dijon mustard. Preheat the oven to 450 degrees f. Add the panko garlic rosemary thyme 1 teaspoon fleur de sel and 1. I always have the jarred chopped garlic on hand so i added garlic to the dijon mustard and then diluted the dijon mustard with some of the juice from the garlic.

Sprinkle bread crumbs over surface of lamb pressing so it adheres well. Brush rack of lamb with the mustard. Drizzle rosemary au jus around the vegetables or serve on the side. Brush seared lamb with a thin layer of mustard.

Heat some olive oil in a fry pan cast iron preferably over high heat. Press or roll the lamb the breadcrumb mix until evenly coated. 1 2 teaspoon freshly ground black pepper. If you like it medium to medium well cook for an additional 2 5 minutes depending upon how well done you like your lamb.

Stir together bread crumbs parsley mint rosemary salt and pepper in a bowl then drizzle with 2 1 2 tablespoons oil and toss until combined well. Scatter the radishes in the pan around and underneath the racks of lamb. Cover the ends of the bones with foil to prevent. Set aside for a few minutes.

In a medium bowl crumble the goat cheese with a fork. Line a sheet pan with aluminum foil. Set aside for a few minutes. To serve spoon half of the vegetables in the bottom of each serving bowl.

Transfer racks to 13x9 inch baking dish. Sear rack of lamb for 1 to 2 minutes on all sides. In a bowl stir together bread crumbs garlic thyme rosemary butter and a pinch of salt. 1 tablespoons vegetable oil.

Brush lamb with the mustard. Repeat with remaining bowls. Place the racks of lamb with the bread crumbs facing up on a rack in a roasting pan. Roast lamb for 25 minutes for medium rare.

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