Roast Rack of Lamb


2 racks of lamb, (14 bones, total), Frenched by the butcher 
1 teaspoon salt 
1/2 teaspoon black pepper 
1 tablespoon butter 
2 tablespoons chopped fresh parsley 
2 tablespoons chopped fresh mint 
2 teaspoons chopped fresh rosemary leaves, plus sprigs for garnish 
2 cloves garlic, finely chopped
4 tablespoons Dijon mustard 


1. Heat oven to 400F. Sprinkle lamb with salt and pepper. Melt butter in a large non-stick skillet. Sear lamb on both sides until golden. 2. In a small bowl, mix parsley, mint, rosemary and garlic. When lamb is cool enough to handle, brush with mustard. Pat herb mixture onto mustard. 3. Place lamb racks in a roasting pan. Roast 20-25 minutes for medium rare. An instant-read thermometer should register 120 F. Let rest 10 minutes before slicing between the bones to separate chops. Garnish with rosemary sprigs.