Rosemary-Crusted Rack of Lamb with Herbed Jelly

Ingredients

• 2 tablespoons dijon mustard 
• 2  garlic cloves crushed
• 1 tablespoon honey 
• 4 servings herbed jelly 
• 1.5 pound lamb loins rack of lean
• 0.3 teaspoon cracked pepper 
• 0.3 teaspoon salt 
• 1 cup breadcrumbs fresh whole-wheat
• 2 teaspoons or dried fresh finely chopped

Equipment

• oven
• kitchen thermometer
• broiler pan

Directions

1. Trim the fat from lamb, and place, meat side up, on broiler pan. Insert meat thermometer into the thickest part of lamb, making sure thermometer does not touch bone. Set aside.
2. Combine mustard, honey, and garlic; stir well.
3. Spread mustard mixture over lamb.
4. Combine breadcrumbs and next 3 ingredients; stir well. Pat breadcrumb mixture into mustard mixture on lamb.
5. Bake lamb at 425 for 40 minutes or until thermometer registers 140 (rare) to 160 (medium-well). Slice into 8 chops; serve with Herbed Jelly, and garnish with rosemary sprigs, if desired.