Roasted Lamb Loins with Mustard-Herb Crust

Ingredients

• 1 Tbs. chopped fresh mint
• ½ cup chopped scallions (white and light-green parts only; from about 8­ scallions)
• ½ cup panko
• 2 boneless single lamb loin roasts (12 ­to 14­ oz. each), trimmed
• 1 Tbs. chopped fresh flat-leaf parsley
• Kosher salt and freshly ground black pepper
• 2 tsp. honey
• + 4 more ingredients
• • 3 Tbs. extra-virgin olive oil
  • 2 tsp. chopped fresh rosemary
  • 2 medium cloves garlic, chopped
  • 1 Tbs. Dijon mustard

Position a rack in the center of the oven and heat the oven to 375°F. Arrange a flat roasting rack over a heavy-duty rimmed baking sheet. Heat 2 Tbs. of the oil in a 10-inch skillet over medium-high heat. Add the garlic and rosemary and cook, stirring, until fragrant but not browned, about 20 se...

View full recipe at Fine Cooking