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Rack of Lamb with Mustard Crust and Pesto

Rack of Lamb with Mustard Crust and Pesto is built on Racks Of Lamb, Dijon Mustard, Fresh White Breadcrumbs, Garlic, and Fresh Rosemary. Ready in about 60 hr, it serves 4. Save it, add the ingredients to your shopping list, and cook it tonight.

Ingredients

• 2
• 6 tbsp
• 2 cup
• 2 clove
• 4 tsp
• 4 tsp
• 2 cup
• 1/4 cup
• 1/4 cup

Method (preview)

1. 1

   Preheat oven to 400� F. Heat heavy large ovenproof skillet over high heat.

2. 2

   Add lamb to skillet and cook until brown, turning occasionally, about 7 minutes.

3. 3

   Remove lamb from skillet; cool slightly.

4. 4

   Spread mustard evenly over lamb.

5. 5

   Combine breadcrumbs, garlic, rosemary and thyme in bowl.

6. 6

   Press breadcrumb mixture onto lamb.

7. 7

   Season lamb with salt and pepper. Return to skillet and roast in oven until desired doneness, about 35 minutes for medium-rare.

8. 8

   Transfer lamb to cutting board.

9. 9

   Pour fat from skillet.

10. 10

    Add broth to skillet; bring to boil, scraping up any browned bits.

11. 11

    Boil until reduced to 1/2 cup, about 2 minutes.

12. 12

    Whisk in butter.

13. 13

    Slice lamb into chops.

14. 14

    Divide chops among 4 plates. Pour sauce over. Drizzle pesto over and serve.

15. 15

    Serving Ideas: Excellent served with "Risotto-style Barley".