Herb and Mustard-Crusted Rack of Lamb

2016-0309_herb-and-mustard-crusted-rack-of-lamb_james-ransom_035
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Herb and Mustard-Crusted Rack of Lamb
Servings
servings
Servings
servings
Ingredients
1 8-rib rack of lamb, cleaned
¼ cup Dijon mustard, grainy
1 clove of garlic
3 sprigs thyme
1 tbsp fennel pollen (optional)
Instructions
PREHEAT the oven to 450° F. Chop up the garlic and herbs in the food processor. When they are well chopped, add the mustard and purée until a smooth paste forms.
SMEAR the paste over the exterior of the lamb and place on a roasting pan. Season liberally with sea salt and roast for 15 minutes at 450° F. Turn the oven down to 325° F and cook for 30 to 40 minutes more, or until a meat thermometer registers 130 to 140° for rare to medium-rare. Let the roast rest for 15 minutes before carving and serving.
Ingredients
1 8-rib rack of lamb, cleaned
¼ cup Dijon mustard, grainy
1 clove of garlic
3 sprigs thyme
1 tbsp fennel pollen (optional)
Instructions
PREHEAT the oven to 450° F. Chop up the garlic and herbs in the food processor. When they are well chopped, add the mustard and purée until a smooth paste forms.
SMEAR the paste over the exterior of the lamb and place on a roasting pan. Season liberally with sea salt and roast for 15 minutes at 450° F. Turn the oven down to 325° F and cook for 30 to 40 minutes more, or until a meat thermometer registers 130 to 140° for rare to medium-rare. Let the roast rest for 15 minutes before carving and serving.

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