Lamb is brushed with mustard and covered in a garlic rosemary mix. This technique also works with beef and pork but lamb is my favourite!
Something else. Can I give eleventeen stars? My tweaks: I didn't use any salt (easier to add to taste than to take away). I seared the lamb in olive oil and garlic. I ALWAYS have the jarred chopped garlic on hand, so I added garlic to the dijon mustard and then diluted the dijon mustard with some of the juice from the garlic. I mixed the bread crumbs with fresh ground pepper, garlic powder, onion powder and rosemary; In the oven at 180 for 45 minutes, then 200 for 15 minutes, then cut the rack into individual ribs for another 15 minutes. Cooking it slower makes it more tender and juicy. This has gotten the most raves out of anything I've made! - 29 Sep 2008
Something else. I agree with the many others who say the salt could be cut, but not eliminated, say by half. I let the meat rest out of the fridge for about an hour before starting the recipe, those who needed to cook the rack longer than the recipe states either have their oven too low (get it calibrated) or started with the meat too cold. Anyway, after 12 minutes in the oven it was perfectly medium rare in the middle and medium/medium well on the end cuts. It was incredibly easy as well, what more could you ask from a recipe that would impress the Queen? - 29 Sep 2008
Altered ingredient amounts. My wife and I prepared this recipe with "Rack of Pork Loin", centre cut. We replaced the fresh rosemary with 1 tsp of dried rosemary and were delighted with the results. cooking time was longer than the stated time but ended up absolutely delicious..... Jerry and Rosa - 29 Sep 2008