rack of lamb-dish

Ingredients:

1 rack of lamb, (frenched), about 1 1/2 lb; 1 Tbsp olive oil; 3 cloves garlic, minced;

salt & pepper to taste

For the glaze: 2 Tbsp Dijon mustard; 1 tsp balsamic vinegar; pinch of salt;

1 tsp Herbes de Provence or dried Rosemary

For the crust: 1/3 cup breadcrumbs or Panko; 1 Tbsp of olive oil; salt & pepper

Directions:

Preheat oven to 450F. Rub the lamb with the olive oil, garlic, salt and pepper,

put into the oven for 15-20 mins. Mix the Dijon mustard, balsamic vinegar and

some salt together and spread all over the lamb. Combine the breadcrumbs,

olive oil, salt and pepper and press onto the glazed lamb. Insert a meat

thermometer inside the lamb and put it back into the oven. Roast for another

5 mins or until the internal temperature reaches 130F for medium rare.

Cover the lamb loosely with a piece of tin foil and let it rest for at least 10 mins

before cutting.