Ingredients

• 1 8-bone lamb rack, french-trimmed

• 1/4 cup Pure Maple Syrup

• 1 tbs Maple Mustard

• 1 tbs chopped oregano leaves

• 1 tbs chopped rosemary leaves

• 1 cup plain breadcrumbs

• 2 tbs olive oil

• 2 vine stems of cherry tomatoes

• Salt and pepper to taste

Directions

1. Marinate the lamb overnight with the maple syrup and mustard. When ready to cook, let the lamb come to room temperature and preheat the oven to 400 degree F.

2. Brush the lamb with olive oil and season with salt and pepper. Heat a large non-stick pan over high heat and cook the lamb for 4 minutes on each side, just until browned and remove from heat.

3. Place the fresh herbs in a bowl with bread crumbs and olive oil. Toss to combine. Press the lamb into the breadcrumbs and place on a baking tray.

4. Place the tomato stems of the same baking tray ans drizzle with olive oil and season with salt.

5. Roast for 15 minutes for rare or 20 minutes for medium. Let the rack of lamb rest for 5 minutes before serving.

Recipe origin: https://food52.com/recipes/16767-maple-and-dijon-marinated-herb-crusted-rack-of-lamb-with-roasted-tomatoes