Herb-Crusted Rack of Lamb

Ingredients

• 2 racks of lamb , frenched (about 1.5 lbs each)
• 2 tbsp Dijon mustard
• 1/4 cup parsley (finely chopped)
• 2 tbsp rosemary (finely chopped)
• 2 tbsp mint (finely chopped)
• 3 cloves garlic (minced)
• 2 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• root vegetables or cauliflower mash, for serving

Steps

1. 1

   Preheat oven to 425°F. Season lamb racks with salt and pepper.

2. 2

   Sear lamb in a hot oven-safe skillet with olive oil for 2 minutes per side until browned.

3. 3

   Mix parsley, rosemary, mint, and garlic together.

4. 4

   Brush the seared lamb with Dijon mustard, then press the herb mixture firmly onto the meat side.

5. 5

   Roast for 18-22 minutes for medium-rare (130°F internal).

6. 6

   Rest for 10 minutes, then slice between the bones into individual chops.

7. 7

   Serve with roasted vegetables or cauliflower mash.