Rosemary-Crusted Rack of Lamb

1. Preheat oven to 350 degrees F. Combine the panko bread crumbs, fresh herbs, Dijon mustard, salt, pepper, and 1 tablespoon of the olive oil to make a dense crust. Set aside.

2. Trim all but a thin layer of fat from the lamb. Score the remaining fat with a sharp knife, and pat dry. Rub the meat all over with salt and pepper.

3. Place the oval baker on the stovetop over medium-high heat for 3 minutes. Add 2 tablespoons of the olive oil and brown the lamb on all sides, about 10 minutes. Transfer to a baking dish or large plate.

4. Add the vegetables to the hot baker. Cook 10 minutes, stirring occasionally. Meanwhile, pack the lamb with the crust on all sides.

5. Place the lamb on top of the vegetables in the baking dish. Transfer to the oven and bake about 15 minutes, or until the internal temperature reaches 120 degrees F. Remove from the oven and place on a cutting board; loosely cover with foil and let rest for 10 minutes.

6. Bring the lamb out whole to the table for a dramatic presentation, and carve into chops tableside.

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