Dijon Rack of Lamb
- 1 cup fresh herb focaccia breadcrumbs*
- 3 teaspoons pepper
- 2 (8-rib) lamb rib roasts (2 to 2 1/2 pounds each), trimmed
- 3 tablespoons olive oil
- 1 teaspoon salt
- 3 tablespoons Dijon mustard
Rub lamb evenly with salt and pepper. Cook lamb in hot oil in a large skillet over high heat 3 minutes on each side or until browned. Place lamb, fat side up, on a rack in broiling pan. Bake at 425° for 20 minutes or until a meat thermometer inserted into the thickest portion registers 145°. Remo...