1 rack of lamb, trimmed (about 1 1/2 pounds)
3/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 tablespoons vegetable oil
1/4 cup SMAK DAB Mustard (Any flavor will do!)
3 cloves minced garlic
2 tablespoon chopped rosemary
1/4 cup seasoned bread crumbs
1 tablespoon grated Parmesan
Preheat the oven to 450°F.
Season rack of lamb well on all sides with salt and pepper. Heat a medium skillet over high heat and, when hot, add the oil. When the oil is almost smoking, add the rack of lamb and brown well on all sides, about 6 minutes. Transfer the lamb to a plate and set aside to cool slightly.
In a small bowl, mix the mustard, garlic, and rosemary together. Using the back of a spoon, spread the mixture evenly over all sides of the lamb; focusing on the back fatty side.
In a small mixing bowl combine the breadcrumbs and grated cheese and toss to combine. Using your hands, spread the breadcrumb mixture evenly all over the fatty side of the lamb, pressing so that the crumbs adhere to the meat and wet rub.
Place the rack of lamb on a baking sheet and bake for 12-15 minutes for medium-rare. Allow lamb to sit for 5 to 10 minutes before carving into chops.