½ cup fresh bread crumbs
2 tablespoons minced garlic
2 tablespoons chopped fresh rosemary
1 teaspoon salt
¼ teaspoon pepper
2 tablespoons of olive oil
1 rack of lamb, frenched
1 teaspoon salt
1 teaspoon pepper
2 tablespoons olive oil
1 tablespoons dijon mustard
Salsa:
3 roma tomatoes, seeded and chopped
1 small bunch of mint, minced
4 ounces of Feta cheese
2 tablespoons olive oil
splash of red wine vinegar
½ teaspoon salt and pepper
Preheat oven to 450. In a large bowl combine the bread crumbs, garlic, rosemary, salt and pepper. Toss in 2 tablespoons of olive oil. Set aside. Season the rack of lamb with salt and pepper. Heat olive oil in skillet and sear the rack of lamb for 2 minutes on each side. Remove from pan and brush with mustard. Roll the rack in the bread crumb mixture and place in a baking dish with bone side down. Place lamb in preheated oven for 10-12 minutes which will cook them to a medium pink center. Remove them from the oven and allow to sit at room temparture for 5 to 10 minutes.
Mix ingredients for the Salsa and served with the warm lamb chops.