- 2 (1 1/4-pound) racks of lamb
- 1 cup fresh breadcrumbs
- 1 tablespoon chopped fresh rosemary
- 2 cloves garlic, minced
- 2 tablespoons Dijon mustard
- 2 tablespoons high-heat oil
Let lamb stand at room temperature for 1 hour.
Preheat oven to 375° F with a rack in the center.
In a small bowl, combine breadcrumbs, rosemary and garlic. Brush the meat side of each rack with mustard and pat breadcrumb mixture on top.
Heat oil in a large skillet over medium-high heat. Add lamb racks, breadcrumb-side down, and brown on both sides, about 2 minutes per side. Transfer to a roasting pan with a rack, breadcrumb side up. Roast until an instant-read thermometer inserted into the thickest part of the meat (without touching a bone) reads 130° F (medium-rare), 20 to 25 minutes.
Remove lamb from the oven, tent loosely with foil and let rest for 15 minutes. Carve racks into double or single chops and serve.