Dijon Herb Roasted Lamb

• Gluten free
• Paleo

• Meat

  • 2 lbs Rack of lamb

• Produce

  • 1 heaping tbsp Marjoram, dried
  • 1 heaping tbsp Tarragon, dried
  • 1 heaping tbsp Thyme, dried

• Condiments

  • 3 heaping tbsp Sir kensington's dijon mustard

• Baking & Spices

  • 1 tsp Kosher salt
  • 1 Pepper, fresh cracked

• Oils & Vinegars

  • 2 tbsp Olive oil

Found on thecrepesofwrath.com

Description

Ingredients

• Rack of lamb (about 2 pounds)
• 2 tablespoons olive oil
• 3 heaping tablespoons Sir Kensington’s Dijon mustard
• 1 heaping tablespoon dried thyme
• 1 heaping tablespoon dried marjoram
• 1 heaping tablespoon dried tarragon
• 1 teaspoon kosher salt
• fresh cracked pepper to taste

Directions

• Preheat your oven to 375 degrees F.
• In a small bowl, mix together the Sir Kensington’s Dijon Mustard, thyme, marjoram and tarragon. Set aside.
• Score the fat cap on the rack of lamb with a knife in criss cross fashion, being careful not to cut into the meat. This will help the fat cook evenly and prevent the rack from curling up during the cooking process.
• Season the lamb with the pepper and salt, then heat your olive oil in a large, heavy-bottomed pan (I used my cast iron pan) over medium-high heat. Sear the lamb on all sides, until light golden, about 4-5 minutes for the top and bottom and 1-2 minutes on the sides, just to get a crust.
• Brush the lamb liberally with the mustard mixture, then roast the lamb, bone side down and scored fat side up, for 20-25 minutes or so, until the internal temperature reads 135 degrees F (for medium-rare). Cover the lamb with foil when you remove it from the oven, and allow it to rest for 5 minutes or so before slicing and serving alongside crusty bread and a big, green salad.