Rack of Lamb

A rack of lamb is a flavorful cut of meat that needs very little to be delicious.  A simple coating of herbs and spices is really all you need; I like to cook mine on a very high temp to break down the fatty outside and then drop the temperature very low to lightly cook through - keep on eye on your thermometer as you don't want this to overcook.

Rack of Lamb

Ingredients

• 1 7-or-8-bone rack of lamb (2-3 lb.)
• 2 Tbsp. whole-grain mustard
• 2 garlic cloves, minced
• 1 Tbsp. rosemary, chopped
• 1 Tbsp. thyme, leaves removed
• 2 Tbsp. olive oil
• 3 tsp. salt
• 1 tsp. pepper

Serves 4-6
Cook time: 25-30 minutes

​Let roast stand at room temperature 1 hour.
Preheat oven to 450.  Whisk together mustard, garlic, herbs, and olive oil; reserve 1 Tbsp. mixture. Rub remaining mixture over roast; sprinkle with salt and pepper. Place roast on a lightly greased rack in a roasting pan.  Add about 1" of water to bottom of pan.

Bake at 450 on lower oven rack 20 minutes, fat side up. Reduce oven temperature to 300; bake 5-10 or until a meat thermometer inserted into thickest portion registers 120 to 130 (medium-rare) or 130 to 135 (medium). 
Let stand 30 minutes; transfer roast to a serving platter and serve immediately.