Herb Crusted Rack of Lamb
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)
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.