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Rack Of Spring Lamb With Roasted Garlic

2 heads garlic
2 1/2 tablespoons olive oil
1/4 cup water
3 tablespoons whole-grain mustard
2 tablespoons fresh lemon juice
1/2 teaspoon salt -- plus salt -- to taste
1/2 teaspoon freshly-ground black pepper -- plus freshly-ground black pepper -- to taste
1 1/2 cups fresh white bread crumbs
3 lamb racks - (abt 1 1/2 lbs ea), excess fat trimmed
2 tablespoons unsalted butter -- melted


Preheat the oven to 400 degrees. Discard the excess papery sheath from the garlic heads and place in a small baking dish. Drizzle with 1/2 tablespoon of the olive oil and the water. Cover with aluminum foil and bake until soft, about 45 minutes. Let cool slightly. Leave the oven set at 400 degrees.


Separate the garlic cloves and squeeze the pulp from the skins into a small bowl; discard the skins. Whisk in the remaining 2 tablespoons olive oil, the mustard, lemon juice and 1/2 teaspoon each salt and pepper. In another bowl, season the bread crumbs with salt and pepper to taste.


Lay the racks of lamb in a roasting pan side by side and fat side up. Roast for 10 minutes. Remove from the oven and immediately rub the garlic mixture over the fat side of each rack. Then spread the bread crumb mixture over the garlic mixture. Drizzle with the melted butter and return the lamb to the oven. Continue to roast until the crumbs are lightly golden and an instant-read thermometer inserted into the thickest portion of a rack away from the bone registers 130 to 135 degrees for medium-rare, or the meat is pink when cut into with a sharp knife, about 25 minutes longer. Remove from the oven, cover with aluminum foil, and let rest for 10 minutes.





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