Ingredients

• 1 rack of lamb
• 2 Tablespoons Dijon mustard
• 1 Tablespoon olive oil
• 2 cloves garlic, minced
• 1 Tablespoon fresh parsley, chopped
• 1 Tablespoon fresh rosemary, chopped
• ½ cup breadcrumbs
• 1 teaspoon salt
• ½ teaspoon black pepper

Instructions

Prepare the Coating

In a bowl, mix the breadcrumbs, garlic, parsley,and rosemary until well combined.

Season the Lamb

Generously season the rack of lamb with salt and pepper.

Coat the Lamb

Brush the top of the lamb with Dijon mustard, then evenly coat it with the herb-breadcrumb mixture, pressing gently to adhere.

Insert the Probe

Insert the temperature probe into the side of the lamb rack, ensuring the tip is fully embedded in the thickest part of the meat.

Set Up the Oven

Place the lamb on a roasting rack and position it on rack level 2 in the Wolf Convection Steam Oven.

On the oven screen, navigate to Slow Roast Mode, then Other (do not select "Lamb"). Select slow roast sear and hit set.

Set the target temperature to 135°F and the cooking duration to 1 hour and 30 minutes.

Serve

Once the lamb has finished cooking, remove it from the oven. Slice into one- or two-bone chops and serve.