Roasted Rack Of Lamb

1 6-rib rack of lamb
2 T. Dijon mustard
Salt and pepper
2 tsp. chopped fresh rosemary
1/3 cup fine fresh bread crumbs (dried crumbs may be used)
3 T. chopped fresh parsley
2 garlic cloves, chopped
2 T. olive oil
4 T. butter (2 T. melted, 2 T. diced)
2/3 cup meat stock

Mix mustard, salt and pepper to taste, rosemary, bread crumbs, parsley and garlic.
Cover meat with mixture, pressing it firmly over lamb.
Put meat in a shallow roasting pan.
Combine olive oil and melted butter.
Dribble mixture over meat.
Roast in oven at 350° for 45 minutes to 1 hour (use a meat thermometer to determine doneness.
Transfer to warmed platter.
Pour stock into pan; add diced butter.
Heat, stirring, until the pan juices blend into the stock and the butter thickens the sauce slightly.
Pour the sauce around the meat and serve.

Serves 2