Ingredients:
1 or 2 racks of lamb (about 1.5 to 2 pounds each)
2 tablespoons olive oil
4 cloves garlic, minced
1 tablespoon fresh rosemary, chopped
1 tablespoon fresh thyme, chopped
Salt and black pepper to taste
2 tablespoons Dijon mustard
1 cup breadcrumbs (optional, for a crust)
Instructions:
1. Preheat the Oven:
Preheat your oven to 400°F (200°C).
2. Prepare the Lamb:
Trim excess fat from the racks of lamb and make sure they are at room temperature.
Season the lamb generously with salt and black pepper.
3. Create Herb Paste:
In a small bowl, mix together the olive oil, minced garlic, chopped rosemary, and chopped thyme to create a herb paste.
4. Coat the Lamb:
Brush the lamb racks with the herb paste, ensuring an even coating. If you prefer a crust, you can press breadcrumbs onto the surface at this stage.
5. Sear the Lamb (Optional):
Heat a skillet over medium-high heat. Sear the lamb racks on all sides until browned (1-2 minutes per side). This step is optional but adds extra flavor.
6. Apply Dijon Mustard:
Brush the lamb racks with Dijon mustard, creating a thin layer on the surface.
7. Roast in the Oven:
Place the racks in a roasting pan, bone side down. Roast in the preheated oven for about 20-25 minutes for medium-rare or longer if you prefer it more well-done.
8. Check Internal Temperature:
Use a meat thermometer to check the internal temperature. For medium-rare, it should read about 135°F (57°C). Adjust cooking time accordingly.
9. Rest Before Slicing:
Allow the lamb to rest for 10 minutes before slicing. This allows the juices to redistribute, keeping the meat moist.
10. Slice and Serve:
Slice the lamb between the bones and serve. You can accompany it with your favorite sides like roasted vegetables, mashed potatoes, or a fresh salad.
Enjoy your delectable roasted rack of lamb!
