Roast Rack of Lamb

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2 American Lamb racks, trimmed
1 1/2 teaspoons stone ground mustard
1/2 cup unseasoned dry bread crumbs
1/4 cup finely chopped fresh parsley
1/2 teaspoon dried rosemary leaves, crushed
1/4 teaspoon pepper
Servings: 4
On roasting rack in shallow baking pan, place lamb rack meat-side up. Spread mustard over meat. Combine bread crumbs, parsley, rosemary and pepper. Pat bread crumb mixture over mustard. Roast at 375 degrees F for 30 to 45 minutes or to desired degree of doneness: 145 degrees F for medium-rare, 160 degrees F for medium or 170 degrees F for well. Let roast stand for 10 minutes before slicing. Internal temperature will rise approximately 10 degrees.
 
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