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Rack of Lamb with Garlic-Herb Crust

1 Lamb Rack
1 teaspoon salt
½ teaspoon pepper
2 tablespoons vegetable oil
1 ½ cup fresh breadcrumbs
¼ cup minced fresh flat-leaf parsley
½ teaspoon salt
½ teaspoon pepper
4 large garlic cloves, minced
2 tablespoons mayonnaise
2 tablespoons Dijon mustard
Pat lamb dry with paper towels and season with salt and pepper. Heat oil in a large skillet over high heat and cook lamb for 3 – 4 minutes on each side, or until browned. Place lamb on a rack. Combine breadcrumbs with parsley, salt, pepper and garlic in a small bowl. In a separate bowl combine mayonnaise and mustard. Brush the mustard mix over meaty top side of lamb rack. Pat the breadcrumb mix over the mustard to form a thick even coating. Place in 175° oven for 35 minutes or until a thermometer inserted into the thickest portion registers 145° (medium rare). Let stand for 10 minutes.

Serves: 8

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