Ingredients
2 racks of lamb, 1 to 1-1/2 pounds each
2 tablespoons Dijon mustard
1 cup fresh bread crumbs
1/4 cup Herbes de Provence
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
1/4 teaspoon melted butter
1 clove garlic, crushed
Preparation
Before starting on the grill, in a small bowl mix the bread crumbs, herbes de provence, salt and pepper. Sear lamb racks, fatty side down, over medium heat for 5 minutes. Remove from grill. Spread 1 tablespoon of mustard over the seared, fatty side of each rack. Sprinkle the bread crumb/herb mixture over the mustard-covered fatty side. Combine garlic and melted buter and drizzle over the bread crumbs. Return racks to grill, fatty side facing up, and continue cooking for 20 minutes over medium heat until medium rare (145 degrees F)
