1 lamb rack, bones Frenched
1/4 cup Dijon mustard
2 Tablespoon of minced fresh Rosemary, divided in half
1 Tablespoon of minced fresh Parsley
2 Tablespoon of butter, melted
1/2 cup bread crumbs
1 pound of red potatoes, size "B", or quartered large ones
1/4 cup olive oil
Salt and pepper to taste
Preheat the oven to 400 degrees
In a roasting pan just large enough to hold the rack, toss the potatoes with the olive oil, salt, pepper, and 1 Tablespoon of the minced Rosemary, roast for 1/2 hour.
While the potatoes are roasting, season the rack on all sides with salt and pepper, next spread the fat side of the rack with the dijon mustard.
Toss the bread crumbs with the melted butter, 1 Tablespoon of the Rosemary, and the Parsley.
Pat the seasoned bread crumbs onto the Dijon coated lamb rack.
After the potatoes have roasted for 1/2 hour, place the lamb rack-bread crumbed side up, on top of the potatoes.
Return to the oven and continue roasting for 20 to 25 minutes for medium rare.