Ingredients

• 2  1- to 1-1/2-pound lamb rib roasts (6 to 8 ribs each), with or without backbone
• 3  tablespoons Dijon-style mustard
• 3  tablespoons lemon juice
• 1  tablespoon snipped fresh rosemary or thyme
• 1/2  teaspoon salt
• 3/4  cup soft bread crumbs (1 slice)
• 1  tablespoon butter or margarine, melted
• 1  recipe Peach-Ginger Chutney

Directions

1. Trim fat from meat. Stir together mustard, lemon juice, rosemary, and salt. Rub onto meat. Toss together crumbs and melted butter. Sprinkle onto meat.

2. Place meat on a rack in a shallow roasting pan. Insert an oven-going meat thermometer . The thermometer should not touch the bone. Roast, uncovered, in a 325 degree F oven. For medium rare, roast for 3/4 to 1 hour or until meat thermometer registers 140°F. Cover with foil and let stand 15 minutes. The temperature of the meat after standing should be 145°F. (For medium, roast for 1 to 1-1/2 hours or until meat thermometer registers 155 degrees F.) Cover; let stand 15 minutes. The temperature of the meat after standing should be 160 degrees F.) Serve with warm Peach-Ginger Chutney.

3. Makes 6 servings