Rack of Lamb with Rosemary Scallion Crust
| Yield: | 1 Servings |
| Categories: |
| 1 1/2 | tb | Olive oil |
| 1/4 | ts | Dried hot red pepper flakes |
| 1 | Garlic clove, minced | |
| 3 | tb | Thinly sliced scallion including the green part |
| 1 | ts | Dried rosemary, crumbled |
| 1/2 | c | Fresh bread crumbs |
| Salt and pepper, to taste | ||
| 1 1/4 | lb | Trimmed and frenched single rack of lamb (7 or 8 ribs) |
| 3 | tb | Mayonnaise |
| 2 | tb | Dijon mustard |
| Watercress sprigs for garnish if desired |
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