This gorgeous lamb rib roast is seasoned only with salt, pepper, olive oil, and Dijon mustard. Store-bought focaccia breadcrumbs lend it a crispy coating.
Southern Living NOVEMBER 2002
Rub lamb evenly with salt and pepper.
Cook lamb in hot oil in a large skillet over high heat 3 minutes on each side or until browned. Place lamb, fat side up, on a rack in broiling pan.
Bake at 425° for 20 minutes or until a meat thermometer inserted into the thickest portion registers 145°.
Remove lamb from oven; leaving oven on. Cover lamb loosely with aluminum foil, and let stand 10 minutes or until meat thermometer registers 150°.
Brush lamb with mustard; cover with breadcrumbs. Return lamb to oven, and bake 4 to 5 minutes or until golden. Cut into chops, and serve.
*1 cup fresh French breadcrumbs may be substituted. Focaccia is a flat Italian bread that can be found in the bakery section of grocery stores.
Note: When Jacques prepares this dish, he prefers to cook the lamb until a meat thermometer inserted into the thickest portion registers 135°.
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