Lamb Rack en Croute Print Email

Blend three parts bread crumbs and one part grated parmesan cheese. Season to taste with garlic salt, oregano, rosemary, and white pepper.

Trim off all but a thin layer of fat from lamb rack. Wrap bones in foil to protect from charring. Cover back of meat with Dijon mustard and pack with bread-crumb mixture. Roast at 375 degrees for 20-30 minutes, removing when roast reaches 120-130 degrees internal. Broil briefly to increase browning, if desired. Slice and serve.