Herbed Lamb Rib Roast

INGREDIENTS:
2 lamb roasts (racks of lamb)	8 ribs each (2-1/2 pounds each), trimmed	1/2 teaspoon salt
3 tablespoons butter or margarine	2 cups fine fresh bread crumbs (about 4 slices firm white bread)	2 teaspoons dried rosemary, crumbled
1/4 teaspoon ground black pepper	2 tablespoons chopped fresh parsley	2 tablespoons dijon mustard
Preparation Time:	Cooking Time:	Serve:
10 min	1 hour / 15 mins	8

Procedure:

1	Preheat oven to 375 F. In large roasting pan (17" x 11-1/2"). place roasts rib side down; sprinkle with salt. Roast lamb 50 minutes.
2	Meanwhile, in 10-inch skillet, melt butter over medium heat. Add bread crumbs, rosemary, and pepper and cook, stirring frequently, until crumbs are golden brown. Stir in parsley.
3	Spread mustard on tops of roasts. Press bread-crumb mixture onto mustard and pat so it adheres. Roast lamb until meat thermometer inserted in center of lamb (not touching bone) reaches 140 F, 15 to 20 minutes longer. Internal temperature of meat will rise to 145 F (medium) upon standing. Or roast to desired doneness.
4	When the roasts are done, transfer to cutting board and let stand for 10 minutes to set juices for easier carving. Cut off backbone from ribs. Trasnfer roasts to warm platter.
5	To serve, with sharp knife, cut lamb between bones to separate chops.