Recipe for Roast Rack of Lamb


2 racks of lamb, (14 bones, total), Frenched by the butcher
1 teaspoon salt
1/2 teaspoon black pepper
1 tablespoon butter
2 tablespoons chopped fresh parsley
2 tablespoons chopped fresh mint
2 teaspoons chopped fresh rosemary leaves, plus sprigs for garnish
2 cloves garlic, finely chopped
4 tablespoons Dijon mustard


1. Heat oven to 400F. Sprinkle lamb with salt and pepper. Melt butter in a large non-stick skillet. Sear lamb on both sides until golden.

2. In a small bowl, mix parsley, mint, rosemary and garlic. When lamb is cool enough to handle, brush with mustard. Pat herb mixture onto mustard.

3. Place lamb racks in a roasting pan. Roast 20-25 minutes for medium rare. An instant-read thermometer should register 120 F. Let rest 10 minutes before slicing between the bones to separate chops. Garnish with rosemary sprigs.

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