Ingredients
- 3 tablespoon Fresh parsley finely chopped
- 1 tbsp Fresh mint finely chopped
- 2 tablespoon Fresh rosemary finely chopped
- 1 clove garlic minced
- 1.5 lb French-cut rack of lamb fat trimmed
- 1 tablespoons Dijon mustard
Instructions
- Preheat oven to 400°.
- Combine the first parsley, mint, rosemary, and garlic in a small bowl.
- Sprinkle lamb evenly with salt and pepper. Heat a large nonstick skillet over medium-high heat. Add 1 tbsp of olive oil and sear lamb rack on all sides to brown the outside. Remove lamb from pan. Brush Dijon mustard over lamb, and press herb mixture over lamb. Place the lamb in a roasting pan meat side up. Bake at 400° for 15 minutes or until a thermometer inserted in the thickest part of lamb registers 125 - 130° or to your desired doneness (see notes). Let rest 10 minutes. Cut in between bones into chops.
Notes
Lamb Internal Temperature
125 degrees - Rare
130 degrees - Medium Rare
140 degrees - Medium
150 degrees - Medium Well
160 degrees or above - Well Done
130 degrees - Medium Rare
140 degrees - Medium
150 degrees - Medium Well
160 degrees or above - Well Done
Nutrition
Calories: 625kcal | Carbohydrates: 1g | Protein: 25g | Fat: 57g | Saturated Fat: 25g | Cholesterol: 126mg | Sodium: 153mg | Potassium: 337mg | Fiber: 1g | Sugar: 1g | Vitamin A: 447IU | Vitamin C: 6mg | Calcium: 39mg | Iron: 3mg
Herb Crusted Rack of Lamb
Ingredients
- 3 tablespoon Fresh parsley finely chopped
- 1 tbsp Fresh mint finely chopped
- 2 tablespoon Fresh rosemary finely chopped
- 1 clove garlic minced
- 1.5 lb French-cut rack of lamb fat trimmed
- 1 tablespoons Dijon mustard
Instructions
- Preheat oven to 400°.
- Combine the first parsley, mint, rosemary, and garlic in a small bowl.
- Sprinkle lamb evenly with salt and pepper. Heat a large nonstick skillet over medium-high heat. Add 1 tbsp of olive oil and sear lamb rack on all sides to brown the outside. Remove lamb from pan. Brush Dijon mustard over lamb, and press herb mixture over lamb. Place the lamb in a roasting pan meat side up. Bake at 400° for 15 minutes or until a thermometer inserted in the thickest part of lamb registers 125 - 130° or to your desired doneness (see notes). Let rest 10 minutes. Cut in between bones into chops.
Notes
Lamb Internal Temperature
125 degrees - Rare
130 degrees - Medium Rare
140 degrees - Medium
150 degrees - Medium Well
160 degrees or above - Well Done
130 degrees - Medium Rare
140 degrees - Medium
150 degrees - Medium Well
160 degrees or above - Well Done
Nutrition
Calories: 625kcalCarbohydrates: 1gProtein: 25gFat: 57gSaturated Fat: 25gCholesterol: 126mgSodium: 153mgPotassium: 337mgFiber: 1gSugar: 1gVitamin A: 447IUVitamin C: 6mgCalcium: 39mgIron: 3mg
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