Herb Crusted Rack of Lamb
2 tbs dijon mustard
2 tbs olive oil
1 tbs fresh lemon juice
2 tsp fresh rosemary chopped (or 3/4 tsp dry)
1 tsp kosher salt
1/4 tsp black pepper
1 rack of lamb
Herb coating
Mix together:
1/2 tsp paprika
1/2 tsp dried onion
1/2 tsp fennel seed
1/2 tsp kosher salt
1/2 tsp dried oregano (not ground to powder)
1/2 tsp dried thyme leaves (not ground to powder)
1/4 tsp garlic powder
1/4 tsp fresh ground black pepper
1/8 tsp cumin
1/8 tsp cayenne (optional)
Preheat oven to 425 degrees farenheit
Cut crisscrosses in fatty side of rack (not into meat, just into fat). Brown in a heavy bottomed pan over medium high heat. Fat should start to melt a bit and color brown (four or five minutes). Mix first six ingredients to make a paste. Take rack off heat and paint with paste. Roast in oven fat side up (bones facing down) 17 to 20 minutes for medium rare. Thermometer will read 130 f. Remove from oven. Let rest for 10 minutes. Temperature will still rise another 5 degrees. Resting helps the juices stay in the meat when you slice it. Carve along the bones in single or double chops. 1 rack serves two big appetites. Enjoy!
P.S. If you are making two racks, the paste and the dry rub should cover both.
