Herb Crusted Lamb with Rosemary Dijon Drizzle

Instructions

1. Heat oven to 400°F. Rub lamb with oil and season lightly with salt.
2. Place an empty, large skillet over medium-high heat until very hot. Add lamb and sear briefly just until browned nicely on all sides but not cooked through. Set aside on a platter.
3. Reduce heat to medium. Use a damp paper towel and tongs to carefully wipe out skillet and remove any seared bits of lamb.
4. Add butter, garlic and shallots, and cook 2 to 3 minutes until shallots are translucent and tender (be careful not to let garlic burn).
5. Add bread crumbs and rosemary, stir to coat and and heat until herb flavors are infused but bread crumbs are not browned. Remove skillet from heat.
6. Brush seared lamb with half of mustard then gently press bread crumb mixture to outside of lamb. Place on a baking sheet.
7. Roast 15 to 20 minutes or until internal temperature reaches 140°F on a meat thermometer. Remove from oven and let rest 5 to 8 minutes.
8. Meanwhile, melt jelly in a small sauce pan until smooth. Add remaining Dijon mustard and stir.
9. Carve into individual chops and drizzle with rosemary mint Dijon sauce and enjoy.