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Herb and Mustard Crusted Rack of Lamb

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4 cloves garlic, minced
3 tablespoons Roland Dijon mustard
4 tablespoons olive oil
1 cup seasoned Progresso bread crumbs
2 tablespoons fresh parsley, chopped
1 teaspoon dried rosemary, chopped
2 racks of lamb, about 16 chops


Preheat the oven to 375 degrees. Rub each lamb rack with 1 tablespoon olive oil and season with salt and pepper. Place the lamb, meat side up, on a rack in a roasting pan and roast 30 to 35 minutes. Remove from oven and reset oven to broil. In a mixing bowl, combine garlic, mustard, remaining olive oil, breadcrumbs, and herbs. Pack the breadcrumb mixture onto the top of the meat (not on bones). Put meat back in the oven and broil for 1 to 2 minutes. Slice into chops and serve.

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