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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