Rack of Baby Lamb With Herb Crust

Martha Stewart's from a 1983 cookbook called "Quick Cook" and it is delicious and easy. I add about 1/2 tsp. rosemary.

• Ready In: 40 mins
• Serves: 2-3

Ingredients

• 1  baby rack of lamb, about 7 chops
• 1  cup  plain breadcrumbs
• 1⁄2 cup parsley, finely chopped
• 1  garlic clove, minced
• 2  tablespoons Dijon mustard
• 2  tablespoons olive oil
• 1  teaspoon salt
•  fresh ground pepper, to taste
•  rosemary (optional)

Directions

1. Preheat oven to 400 degrees F.
2. Carefully trim the rack of lamb, leaving the rib bones as long as possible. Leave about 1/4 inch of fat on the outside of the rack. Cut neat crisscrosses in the fat with a sharp knife.
3. In a small mixing bowl, combine all the remaining ingredients.
4. Put the rack of lamb in a roasting pan and cook it in the oven for 15 minutes. Remove the lamb and reduce heat to 375 degrees F.
5. Pat the bread-crumb mixture on top of the rack and on the bony side to form a crust. Return to the oven for another 10-15 minutes. The lamb should be served very pink.
6. If you like it more well done, just make sure the crust isn't burning.