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1 rack of lamb, split and trimmed

2 ounces unsalted butter, clarified

2 tablespoons olive oil

2 tablespoons Dijon mustard

1 cup fresh breadcrumbs

1/4 cup fresh minced parsley

1 tablespoon minced garlic




Ask the butcher to trim the rack by removing the chine bone and cracks between the ribs, remove extra fat down to the eye of the chop, and French the ends.


Allow one hour for the meat to come to room temperature, 45 minutes for roasting, and another 15-minute rest before carving.  In all this is a two-hour process.


Preheat the oven to 425 degrees.  Place chops on a rack in a foil-lined roasting pan.  Mix the olive oil and mustard and coat the sides and top of the ribs.  Cover the last 3" of ribs with foil and cook in the hot oven for 15 minutes.


Mix the breadcrumbs with parsley and garlic.  Remove the roasting pan after 15 minutes, and turn the oven down to 350 degrees.  Spread the breadcrumb mixture over the tops of the ribs.  Lightly sprinkle the clarified butter over the crumbs and cook 30 minutes more.  Let the lamb rest before carving


Yield: 8 servings of 2 ribs each