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
Instructions1. Heat oven to 400°F. 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.