1    Rack of lamb; medium

           Dijon mustard
           Italian bread crumbs
  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!!!!!