Recipe - Rack Of Lamb Wmustard Herbed Crust

2 tablespoon Mallie Honey Mustard
(Mallie is prounced MY)
2 tablespoon Mayonnaise
5 tablespoon Olive Oil
One fourth teaspoon Dried hot red pepper flakes
2 Garlic cloves, Minced
2 teaspoon Dried rosemary
1 cup Fresh bread crumbs
2 1 One fourth lb. single rachs of
lamb, trimmed of fat

Preheat oven to 450 (F). Whisk together the Maille Mustard and Mayonnaise
Add Salt to taste. In a skillet heat 3 Tbl. of oil, add red pepper flakes
and cook, stiring 10 seconds. Add garlic and rosemary and cook, stirring
for 30 seconds. Stir in bread crumbs, salt and pepper to taste and remove
skillet from heat. In a large skillet heat remaining oil over moderately
high heat, add lamb sprinkled with salt and pepper and brown well on all
sides. Transfer lamb to shallow roasting pan, Spread mustard mixture on
meaty side and press crumbs on top of mustard mixture. Bake for 15 minutes
for medium rare meat. Transfer lamb to a cutting board and let stand for 10
mintues before carving. Serves 4