Complimentary Recipe – Dijon Rack of Iowa Lamb 800-310-2360..........venisonamerica.com..........Email: venisonamerica@sbcglobal.net

Lamb: 1 (8-rib)Iowa lamb rib roasts (3 _ - 4 pounds), trimmed of excess fat 1 teaspoon salt 3 teaspoons pepper 3 tablespoons olive oil 3 tablespoons Dijon mustard 1 cup fresh herb focaccia breadcrumbs* Preparation: Rub lamb evenly with salt and pepper. Cook lamb in hot oil in a large skillet over high heat 3 minutes on each side or until browned. Place lamb, fat side up, on a rack in broiling pan. Bake at 425° for 30 minutes or until a meat thermometer inserted into the thickest portion registers 145°. Remove lamb from oven; leaving oven on. Cover lamb loosely with aluminum foil, and let stand 10 minutes or until meat thermometer registers 150°. Brush lamb with mustard; cover with breadcrumbs. Return lamb to oven, and bake 4 to 5 minutes or until golden. Cut into chops, and serve. *1 cup fresh French breadcrumbs may be substituted. Focaccia is a flat Italian bread that can be found in the bakery section of grocery stores. Note: When we prepare this dish, we prefer to cook the lamb until a meat thermometer inserted into the thickest portion registers 135°. Yield: Makes 8 servings Southern Living November 2002

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