1 rack of lamb, room temperature (1 1/2 lbs.)
3 tbsp. coarse grained mustard
1/2 c. fresh breadcrumbs
1/4 c. parsley, minced
1 tsp. rosemary
1 garlic, minced

Preheat oven to 450 degrees Season lamb with salt and pepper. Brush with 1 tablespoon mustard. In small bowl, combine 2 tablespoons mustard with remaining ingredients. Press crumb mixture over top of lamb. Arrange lamb crumb right side up in pan. Roast 10 minutes. Reduce oven to 400 and roast about 15 minutes longer. 135 degrees for medium-rare. Let meat stand 10 minutes. Cut and serve. Serves 2.