4-5 lbs. rack of lamb (12 chops) - rub with oil
1 c. fresh bread crumbs
1/4 c. chopped parsley
1 clove garlic, crushed
1 tsp. salt
1/4 tsp. fresh ground pepper
2 tbsp. Dijon mustard
1/4 c. butter, melted

Preheat oven to 375 degrees. Wipe lamb with damp paper towels, trim off all fat. Place lamb, using ribs as rack, in shallow, open roasting pan. Rub with oil. Cover loosely with foil. roast 15 MINUTES FOR EACH POUND. Remove from oven, remove foil, let cool about 15 minutes.

Combine bread crumbs, parsley, garlic, salt and pepper. Spread mustard over top of lamb. Pat crumb mixture into mustard, pressing firmly. Drizzle with butter. Roast 20-30 minutes or until meat thermometer registers 175 degrees. Garnish with parsley, if desired. Makes 6 servings.