Herb Crusted Rack of Lamb - The Quintessential Lamb Chops

• Produce

  • 2 Cloves Garlic
  • 1/2 cup Italian parsley
  • 1 Lemon, Zest of
  • 1 tbsp Rosemary, Fresh
  • 2 tbsp Tarragon, fresh
  • 2 tbsp Thyme, fresh

• Condiments

  • 3 tbsp Mustard, grainy

• Baking & Spices

  • 1 Black pepper, freshly ground
  • 1/2 tsp Black pepper, freshly ground
  • 1 Kosher salt
  • 1/2 tsp Kosher salt

• Oils & Vinegars

  • 2 tbsp Olive oil

• Nuts & Seeds

  • 4 oz Pistachios, Roasted and Unsalted

• Other

  • 1 (4-8 rib frenched racks of lamb (2 lbs. with a thin layer of fat covering the outside

Found on mymansbelly.com

Description

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 Tablespoons Grainy Mustard (or use Dijon mustard)
• Zest of 1 Lemon
• ½ Cup Finely Chopped Italian Parsley
• 2 Tablespoons Finely Chopped Fresh Thyme
• 2 Tablespoons Finely Chopped Fresh Tarragon
• 1 Tablespoon Finely Chopped Fresh Rosemary
• ½ Teaspoon Kosher Salt
• ½ Teaspoon Freshly Ground Black Pepper
• 2 Tablespoons Olive Oil
• 4 Ounces Roasted and Unsalted Pistachios (crushed and chopped)

Directions

• For the Lamb
• Preheat oven to 425 degrees Farenheit.
• Pat the lamb dry with paper towels.
• Season the lamb, on both sides, with kosher salt and freshly ground black pepper.
• Heat a large heavy skillet over high heat. Once its rip roaring hot add the lamb, fat side down. Sear on each side for 2 minutes.
• Place the rack, fat side up, in a 9x13 pan.
• Coating the Rack of Lamb
• Mix all the coating ingredients together in a small bowl.
• Press the herb coating mixture onto the fat side of the lamb (the side thats facing up).
• Insert a meat thermometer into the middle of the rack.
• 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 its taking longer than that, loosely cover the lamb with foil.
• The temperature of the lamb will increase about another 5 degrees after it is removed from the oven.
• Let sit for 10 minutes before cutting into single or double bone chops.