HERB CRUSTED RACK OF LAMB

 

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Ingredients

  • 1 Frenched rack of lamb
  • 1 tbsp olive oil
  • 2 tbsp Herbes de Provence (generally, salt, garlic, rosemary, sage and other herbs)
  • 1/4 cup parsley, chopped
  • 1 stick un-salted butter, softened
  • 2 tbsp strong Dijon mustard (i.e. the authentic grainy kind)

Directions

  • Preheat oven to 425F.
  • Rub lamb with oil and season with salt and pepper.
  • On the stovetop, sear the lamb in a hot steak pan.
  • Sear the lamb on all sides to develop a crust and seal in the juices.
  • Let stand for a few minutes to cool slightly.
  • In a small bowl, stir together the herbs and butter.
  • Spread meat side with mustard and top with herbed butter.
  • Roast until lamb reaches an internal temp of 130F (medium rare) - 15 min/lb.
  • Let stand and slice into chops.

Notes

Categories: Lamb/Sheep  Main Dish  Oven 
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