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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.

Rack of lamb garlic mustard. 2 tablespoons dijon mustard. 1 tablespoons vegetable oil. Put the lamb racks into a baking dish and spoon on any sauce that may be left behind on the plate. Whisk together the honey wholegrain mustard and mint sauce then brush over the lamb racks.

Rack should look golden. 1 rack of lamb trimmed about 1 1 2 pounds 3 4 teaspoon salt. 1 2 teaspoon freshly ground black pepper. 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.

Sit the lamb on a plate. Try the same technique with beef or pork. Transfer racks to 13x9 inch baking dish. In the oven at 180 for 45 minutes then 200 for 15 minutes then cut the rack into individual ribs for another 15 minutes.

Whisk mustard garlic and chopped thyme in small bowl to blend. Sprinkle bread crumbs over surface of lamb pressing so it adheres well. Allow to marinate for 20 minutes in a cool place. Place lamb on baking sheet rounded side up.

In a bowl stir together bread crumbs garlic thyme rosemary butter and a pinch of salt. Insert slices of garlic and small pieces of rosemary into the slits. The result is succulent perfectly roasted lamb. Brush seared lamb with a thin layer of mustard.

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