I must say that the lamb turned out extremely well. In fact the flavours of the breadcrumb crust permeated the vegetables as well and there were bits of crispy breadcrumbs that gave it a bit of texture. Since then I have cooked this dish one other time. Lamb does not taste good if cold so make sure that you serve it immediately after it has been rested.
Breaded Rack of Lamb
1/2 cup fresh bread crumbs (I used left over store bought croutons)
1 tablespoons minced garlic
2 tablespoons chopped fresh rosemary (I also added a dash of Italian dried herbs)
1 1/2 teaspoon salt
1/4 teaspoon black pepper
4 tablespoons olive oil
1 tablespoon Dijon mustard (you can also use wholegrain mustard)
1 (7 bone) rack of lamb, trimmed and frenched
1) Preheat oven to 450 degrees F (230 degrees C). Move oven rack to the center position.
2) In a large bowl, combine bread crumbs, garlic, rosemary, 1 teaspoon salt and 1/4 teaspoon pepper. Toss in 2 tablespoons olive oil to moisten mixture. Set aside.
3) Season the rack all over with remaining 1/2 teaspoon salt and a dash of black pepper. Heat 2 tablespoons olive oil in a large heavy oven proof skillet over high heat. Sear rack of lamb for 1 to 2 minutes on all sides. Set aside for a few minutes.
4) Brush rack of lamb with the mustard. Roll in the bread crumb mixture until evenly coated. Cover the ends of the bones with aluminium foil to prevent charring. (Silly me, I covered the entire bone with foil)
5) Arrange the rack bone side down in the skillet. Roast the lamb in preheated oven for 12 to 18 minutes, depending on the degree of doneness you want. With a meat thermometer, take a reading in the center of the meat after 10 to 12 minutes and remove the meat, or let it cook longer, to your taste.
6) Let it rest for 5 to 7 minutes, loosely covered, before carving between the ribs. Serve with your favourite vegetables or salad.