Ingredients:
- 1 rack of lamb (about 1 1/2 to 2 pounds), frenched (ask your butcher to do this)
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 2 teaspoons fresh rosemary, finely chopped (or 1 teaspoon dried rosemary)
- 2 teaspoons fresh thyme leaves (or 1 teaspoon dried thyme)
- Salt and black pepper, to taste
- Dijon mustard, for coating (about 2-3 tablespoons)
- 1 cup breadcrumbs (optional, for a crust)
Instructions:
Preheat the Oven:
- Preheat your oven to 400°F (200°C).
Prepare the Lamb:
- Place the rack of lamb on a cutting board and let it come to room temperature. This helps it cook more evenly.
- Trim any excess fat, leaving a thin layer for flavor and moisture.
- Score the fat side of the lamb in a crisscross pattern, being careful not to cut into the meat.
Season the Lamb:
- In a small bowl, mix together the minced garlic, fresh rosemary, fresh thyme, salt, black pepper, and olive oil.
- Rub this mixture all over the lamb, ensuring it's evenly coated. Let it marinate for at least 20-30 minutes to allow the flavors to penetrate the meat.
Optional Crust:
- If you want a breadcrumb crust, coat the lamb with a thin layer of Dijon mustard.
- Roll the mustard-coated lamb in breadcrumbs, pressing gently to adhere.
Sear the Lamb:
- Heat an oven-safe skillet over medium-high heat. Add a bit of olive oil.
- Once the skillet is hot, sear the rack of lamb, fat side down, for 2-3 minutes or until the fat is golden and crispy. Turn the lamb and sear the other side for another 2-3 minutes.
- If you didn't use breadcrumbs, you can also sear the sides briefly to seal in the juices.
Roast the Lamb:
- Transfer the skillet with the lamb to the preheated oven.
- Roast for about 15-20 minutes for medium-rare (or longer for your desired level of doneness). Use a meat thermometer to check the internal temperature; for medium-rare, aim for about 130°F (55°C).
Rest the Lamb:
- Remove the lamb from the oven and transfer it to a cutting board.
- Tent it loosely with foil and let it rest for about 10 minutes. This allows the juices to redistribute, resulting in a juicy and tender roast.
Slice and Serve:
- Slice the rack of lamb into individual chops.
- Arrange on a serving platter and serve hot.
Roasted rack of lamb is often served with a simple pan sauce or a mint sauce. You can also pair it with roasted vegetables or a side salad for a complete meal. Enjoy your elegant and delicious dish!