Rack of lamb is often served in restaurants, but many home cooks are intimidated about preparing this somewhat expensive cut at home. However, cooking rack of lamb is very simple, allowing you gourmet appeal without a lot of work. And, the lamb can be prepared almost completely in advance and then finished in the oven just before serving.

The secret is browning the lamb on all sides ahead of time. Then all you need to do is brush the racks with some Dijon mustard and press on a tasty coating of seasoned fresh bread crumbs. The lamb can be prepared earlier in the day and brought to room temperature just before roasting.

When roasting racks of lamb, be sure to check the internal temperature with an instant-read meat thermometer before removing from the oven. Remember that the temperature will rise a little more than five degrees as the racks wait for carving.

• 1 cup fresh bread crumbs
• 2 tablespoons minced garlic, about 5 cloves
• 2 tablespoons chopped fresh rosemary
• Sea salt and freshly ground black pepper, to taste
• 4 tablespoons olive oil, divided
• 2 (6-7 bone) Frenched racks of lamb, well trimmed
• 1/4 cup Dijon mustard

Position rack in center of oven. Preheat oven to 425 degrees F. Combine bread crumbs, garlic and rosemary in a bowl. Season with salt and pepper. Stir in 2 tablespoons of olive oil. Set aside.

Season racks all over with salt and pepper. Heat 2 tablespoons olive oil in a large, heavy oven-proof skillet over medium-high heat. Sear rack of lamb for 1 to 2 minutes on all sides. Set aside to cool.

Brush rack of lamb with mustard. Press bread crumb mixture evenly on the meaty side of the racks. Cover the ends of the bones with foil and place bone-side down in the skillet. Roast for 12 to 18 minutes, until internal temperature reaches 125 degrees F (for medium rare) with an instant read meat thermometer. Set aside for 5 minutes before serving.

Makes 4 servings.