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Herb Crusted Rack Of Lamb – The Quintessential Lamb Chops

An herb crusted, oven roasted rack of lamb.

Prep
Cook
Serves 2people
Ingredients
For the lamb
1
(4-8 rib) frenched racks of lamb (2 lbs. with a thin layer of fat covering the outside)
kosher salt
freshly ground black pepper
For the herb crust
2
cloves garlic (minced)
3
tbsp grainy mustard (or use dijon mustard)
zest of 1 lemon
1/2
cup finely chopped italian parsley
2
tbsp finely chopped fresh thyme
2
tbsp finely chopped fresh tarragon
1
tbsp finely chopped fresh rosemary
1/2
tsp kosher salt
1/2
tsp freshly ground black pepper
2
tbsp olive oil
4
ozs roasted and unsalted pistachios (crushed and chopped)
Directions
1.
For the Lamb
2.
Preheat oven to 425 degrees Farenheit.
3.
Pat the lamb dry with paper towels.
4.
Season the lamb, on both sides, with kosher salt and freshly ground black pepper.
5.
Heat a large heavy skillet over high heat. Once it's rip roaring hot add the lamb, fat side down. Sear on each side for 2 minutes.
6.
Place the rack, fat side up, in a 9"x13" pan.
7.
Coating the Rack of Lamb
8.
Mix all the coating ingredients together in a small bowl.
9.
Press the herb coating mixture onto the fat side of the lamb (the side that's facing up).
10.
Insert a meat thermometer into the middle of the rack.
11.
Slide the lamb into the oven and roast until the thermometer reaches 125 degrees (for rare) and 130 degrees (for medium rare). This should take about 15-20 minutes. If it's taking longer than that, loosely cover the lamb with foil.
12.
The temperature of the lamb will increase about another 5 degrees after it is removed from the oven.
13.
Let sit for 10 minutes before cutting into single or double bone chops.

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