Source: Executive Chef Dax Lamb 1 (14- to 16-ounce) rack of lamb, cleaned 3 tablespoons vegetable oil 3 cloves garlic cloves, crushed 2 sprigs rosemary Pinch of black pepper, coarsely ground 1-1/2 tablespoons Dijon mustard 1/2 cup bread crumbs 2 Read More …