Dijon & Garlic Herb Crusted Rack of Lamb with French Herbes de Provence Fettuccine

Instructions: 

1. 1. Preheat oven to 450°F with rack in the center.
2. In a small bowl, combine breacrumbs, garlic, rosemary, salt, and pepper. Add 2 tbsp olive oil to moisten the mixture. Set aside.
3. Season lamb evenly with salt & pepper.
4. Heat 2 tbsp olive oil in a large ovenproof skillet over high heat. Add lamb and sear on all sides, about 1–2 minutes per side. Remove and let rest briefly.
5. Brush lamb with mustard and coat evenly in breadcrumb mixture. Cover bone ends with foil to prevent burning.
6. Return lamb to skillet, bone-side down, and roast until internal temperature reaches at least 130°F, about 12-18 minutes.  
7. Meanwhile, cook pasta in a large pot of boiling water, stirring occasionally, until al dente, about 8-10 minutes. Drain and set aside.
8. Remove lamb and let rest for 5-7 minutes, loosely covered with foil. Using a sharp knife, carve into 1-1/2-inch chops between the bones.
9. Plate pasta with lamb chops. Serve and enjoy!