Jazz up your Easter dinner with this Roast Lamb Recipe that gives the classic a zesty new twist with Dijon mustard and Parmesan cheese. Sure to become a new family favorite!
- 1 5 lb. rack of lamb, trimmed
- 1 tsp salt
- 1 tsp pepper
- 3 Tbsp canola oil
- 6 Tbsp of Dijon style mustard
- 1 cup Italian style breadcrumbs
- 6 Tbsp Parmesan cheese grated
- 3 cloves of garlic peeled and minced
- 3 tsp rosemary
Preheat oven to 450F degrees.
Line a large roasting pan with foil.
Season the entire rack of lamb with salt and pepper.
Heat canola oil in a skillet. Place the lamb in the heated oil.
Brown the lamb carefully on all sides for about 6 minutes per side.
Place the browned lamb in the roaster pan.
Brush the lamb completely with the mustard.
Toss bread crumbs, cheese, garlic and rosemary together in a bowl.
Use your fingers to press the breadcrumb mixture into the top of the lamb.
Roast the lamb for 15 minutes for medium rare, 22 minutes for medium or 25 minutes for well done.
Remove from oven and wait 10 minutes before carving.