1 well-trimmed 1-1/2 pound rack of lamb — room temperature 3
tablespoons coarse grained mustard 1/2 cup fresh bread crumbs
1/4 cup fresh parsley — minced
1 teaspoon dried rosemary — crumbled
1 clove garlic — minced
Position rack in center of oven and preheat to 450 F. Season lamb with salt and pepper. Brush lamb with 1 tablespoon mustard. In small bowl, combine remaining 2 tablespoons mustard with remaining ingredients. Press crumb mixture over top of lamb.
Arrange lamb crumb side up in roasting pan. Roast 10 minutes. Reduce heat to 400 F. and roast until thermometer inserted into center of meaty part registers 135 F. for medium rare, about 15 minutes longer. Let lamb stand 10 minutes. Carve lamb, cutting between ribs, and serve.