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