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Rack of Lamb - Julia Child

From: Chef Notes-Celebrity Chefs, recipe by Julia Child
(2 racks serve 4 or 5 people, 2-3 chops)

Ingredients:
Herb Garlic and mustard coating
1/3 cup Dijon mustard
3 large garlic cloves, pureed
1 tbsp soy sauce
½ tsp ground rosemary
3 tbsp light olive oil
If the racks have not been “frenched� scrape off the fatty meat between the ribs and from the chop bone. Score the fat side of the ribs lightly and paint with the herb garlic and mustard coating.

Preparation:
Whisk all ingredients together in a mayonnaise-like consistency. Spread mixture all over lamb and marinate for ½ an hour or cover and refrigerate for several hours or overnight.

Roast racks for 10 minutes at 500°F, sprinkle ½ cup fresh bread crumbs over the meat and drizzle on a little melted butter. Roast for 20 more minutes or until internal temperature is 125°F for red rare, 140°F for medium rare. Let rest for 5 minutes before cutting into I-rib chops.