Roasted Rack of Lamb with Herbs

Ingredients

• 1½ lb rack of lamb
• 2 tbsp fresh rosemary
• 1 tbsp fresh thyme
• 4 clove garlic
• 1 tbsp Dijon mustard
• 2 tbsp olive oil
• 1 tsp salt
• ½ tsp black pepper

Steps

1. Preheat oven to 400°F (200°C). Pat the rack of lamb dry with paper towels.
2. Finely chop rosemary and thyme. Mince garlic. In a small bowl, combine herbs, garlic, Dijon mustard, olive oil, salt, and pepper to create a paste.
3. Spread the herb paste evenly over the fatty side of the rack of lamb.
4. Heat an oven-safe skillet over medium-high heat. Sear the lamb, fat-side down, for 3-4 minutes until golden brown. Flip and sear on the other side for 1-2 minutes.
5. Transfer the skillet to the preheated oven and roast for 15-20 minutes for medium-rare (internal temperature 130-135°F / 54-57°C), or longer for desired doneness.
6. Remove lamb from the oven, tent loosely with foil, and let it rest for 10 minutes before carving into individual chops.