Lamb Rib Roast Dijon
1 1/2 - 1 3/4 lb (6-rib) lamb rib roast
1 tablespoon Dijon-style mustard
1/3 cup soft bread crumbs
1/2 teaspoon basil
Dash garlic powder
Trim fat from the lamb rib roast and cover it with mustard. Combine
bread crumbs, basil and garlic powder. Press the mixture into the
mustard. Place the roast, fat side up on a rack in a shallow roasting
pan. Insert a meat thermometer into the thickest part of the roast, not
touching the bone or the fat. Do not add water. Do not cover. Roast in
at 375* F oven to desired degree of doneness. Allow 35 to 40 minutes
for medium. Remove roast when the meat thermometer registers 135* F for
rare, 155* F for medium. Cover the roast with an aluminum foil tent and
allow to stand 15 to 20 minutes before carving. The roast will continue
to rise approximately 5* F in temperature to reach 140* F for rare and
160* F for medium.
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