Rack of Lamb With Mustard

From the Frog in Philadelphia. "Rack of Lamb is the most patrician of entrees, irresistable to those stalwart meat eaters among us-especially when a fine bottle of red wine is the possible accompaniment. Frog's treatment of the rack is elegantly simple. The meat is roasted at a high temperature until the outside is crusty but the inside is still rare. A savory blanket of mustard, crumbs, and herbs is then spread on, and the meat is returned to the oven for a brief moment before serving".

• Ready In: 30 mins
• Serves: 4

Ingredients

• 2  racks of lamb, 6-8 chops each, each rack cut in half
• 1⁄4 cup  corn oil
• 3⁄4 cup Dijon mustard
• 2  tablespoons parsley, minced
• 3  teaspoons garlic, minced
• 1  tablespoon shallot, minced
• 1  tablespoon rosemary, crushed
• 1  teaspoon dried marjoram
• 2  teaspoons dried oregano
• 1⁄2 teaspoon dried thyme
• 3  tablespoons dry white wine
• 1⁄4 cup  dry breadcrumbs, fine

Directions

1. Preheat oven to 475 degrees F.
2. Rub each of the 4 lamb rack portions with some of the corn oil and set with fat side down in a roasting pan.
3. Wrap aluminum foil around the rib bones.
4. Roast the racks for 12-14 minutes for medium-rare meat.
5. Meanwhile, combine remaining ingredients except for the crumbs.
6. Remove the racks from the oven and turn them over.
7. Spread a thick layer of the mustard mixture over the fat side of the racks.
8. Sprinkle each with 1 tablespoons of the crumbs.
9. Baste with some of the grease from the roasting pan.
10. Return the racks to the oven for 3-5 more minutes more or until the crumbs are golden.
11. For medium-rare, the internal temperature will be about 145 degrees F.