Categories: Meats 
      Yield: 2 servings 
  
      1    Rack of lamb; medium                     Italian bread crumbs 
           Dijon mustard                   
  
  Have the butcher take off the chine bone--or at the very least score it 
  through so that the chops can be cut. The ends of the chops should be 
  'Frenched"...so you can see the bone. Put dijon all over the lamb...coat it 
  well.  Pat the bread cumbs on top of the mustard, so that they adhere. 
  particularly important on the rounded side...the top. Place lamb in a 
  pre-heated over...450 degrees.  Roast for about 35 minutes. This will give 
  you a RARE lamb rack...the only way as far as I am concerned. Rest for 10 
  minutes and serve. Will serve two, or one very hungry person. Recipe was 
  adapted from FINALLY   MICHAEL'S (RESTAURANT) in Framingham, MA. Enjoy!!!!!