3 tablespoons olive oil
½-teaspoon red pepper flakes
1 small bunch scallions – green and white parts, thinly sliced
1 generous tablespoon fresh rosemary or 2 teaspoons dried
1 cup bread crumbs – fresh preferably
Salt & Pepper
2 racks of lamb, frenched, trimmed, and chine bones removed
¼ cup mayonnaise
2 teaspoons Dijon mustard


1.  Heat oil in a large ovenproof skillet over medium high heat; add red pepper flakes, scallions, and rosemary and cook for a few minutes, add garlic and cook until everything is slightly softened. Season with salt and pepper. Stir in the breadcrumbs and remove from heat.

2. Preheat oven to 400 degrees. Heat a skillet over med high heat until hot. Season the lamb with salt and pepper, generously. Place the lamb in the skillet meat side down and brown well on all sides. About 5-7minutes. Drain fat from skillet. Alternatively, heat a grill to medium high and grill lamb until well seared on all sides. Note—be sure to wrap the lamb bones in foil before grilling, or they will burn off. Be careful of the lamb fat fire on the grill too. It is okay just close the lid if you get nervous. Note—you are not cooking the lamb at this point, you are only searing the outside for flavor and texture.

3.  Mix the mayonnaise together with the mustard and spread over the meat side of the rack. Pat the crumb mixture evenly on top. Transfer to the oven and roast until a meat thermometer reads 135 degrees for medium rare. 25-30 minutes. Let rest on a cutting board, uncovered for 10 minutes. Cut between 1 or 2 racks and arrange on a plate.