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1 Tablespoon plus 1 teaspoon Olive Oil
1 1/2 pounds rack of Lamb, 8 chops, trim of extra fat
2 Tablespoons chopped fresh Rosemary
1/4 cup coarse fresh Breadcrumbs
1/4 cup sun dried Tomatoes
2 Cloves Garlic , peel and chop
1 Tablespoon Dijon Mustard
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For tomatoes, if packed in oil, drain off oil before chopping. If using dry tomatoes, place in cup of boiling water till soft, about 5 minutes, then drain and dry thoroughly before chopping. Grease roasting pan with 1 tsp of oil. Place lamb, bone side down, in pan and rub with rest of oil. Rub 1 Tablespoon of rosemary all over lamb, cover and refrigerate for 30 minutes to overnight. Preheat oven to 400ºF. Place breadcrumbs, rosemary, tomatoes, garlic, salt and pepper in food process; process until well mixed. Using back of spoon, spread mustard along fatty side of lamb, and sprinkle on some black pepper. Press breadcrumb-tomato topping on top of mustard, pressing down firmly. Roast lamb until internal temp reads 125ºF for rare, about 30 minutes. Remove pan from oven and let lamb sit loosely covered with foil 5 minutes before carving. Cut vertically between chops to separate them, season with salt and pepper, and serve.
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