ROSEMARY ROASTED RACK OF LAMB

½ cup bread crumbs

2 Tbsp garlic powder

2 Tbsp chopped fresh rosemary

¼ tsp black pepper

2 Tbsp olive oil

rack of lamb (2x 8 bone, for 3-4 people)

1 Tbsp Dijon mustard

Preheat oven to 425F.

In a large shallow bowl, combine bread crumbs, garlic, rosemary and pepper. Set aside.

Heat olive oil in a large oven proof skillet over high heat. Sear rack of lamb on all sides, set aside for a few minutes.

Brush racks of lamb with the mustard. Roll in the bread crumb mixture until evenly coated.

Arrange the racks bone side down in the skillet. Spray the racks with a bit of PAM or drizzle with a bit of olive oil, to prevent drying out. Roast the lamb in the preheated oven for about 20 minutes (or less, to your taste).

SIDES

In a small casserole, spread one bag of little yellow potatoes, drizzle with olive oil, sprinkle with a bit of chopped fresh rosemary and stir till well coated. Bake in the oven with the racks of lamb, same temperature, same time. If you prefer, serve with garlic mashed potatoes instead.

Cut off the tough ends of a bunch of asparagus (about 2-3 inches). Spread asparagus spears in a shallow microwave proof dish with a bit of water. Cover and microwave on high for 2 ½ minutes. Drizzle with balsamic vinegar and serve.