ROASTED RACK OF LAMB WITH CRUSHED HERB AND GARLIC CRUST. SERVED WITH ASSORTED SEASONAL VEGETABLES.
A wise man (not me) once tweeted, “Once you realize that you don’t need a special occasion to buy a cake, the second part of your life begins.” And while I can definitely get behind cake anytime and anywhere, the same can be said about rack of lamb. Often found on Thanksgiving or Christmas dinner tables, or as specialties at your local fancypants restaurant, rack of lamb is a natural centerpiece and can (and should!) be appreciated year-round with it’s mildly gamey, tender, juicy, supremely flavorful meat. Though quite pricey even at our favorite wholesale clubs, rack of lamb is still our perfect go-to as an occasional treat or a date night main course. In our humble opinion, it goes best with bright and fruity flavors, or with savory sauces like red wine reduction or demi-glace! There’s just nothing quite like it. -Boo
Servings: 2-3 (main portions)
Difficulty: 
Oven: 375 F, 20 minutes; 400 F, 15 minutes
Ingredients:
- 1 (1.5-2 lb) rack of lamb
- coarse salt and black pepper
- 2 tb Dijon mustard
- Herb crust
2 tb breadcrumbs
2 tb fresh parsley
2 tb fresh rosemary
2 tb fresh thyme
3 cloves garlic
2 tb olive oil
Directions:
- Process or finely mince herb crust ingredients, and set aside until use.
- Season rack on all sides with coarse salt and pepper.
- Sear in olive oil until browned on all sides. Remove to a work surface.
- Brush rack completely with Dijon mustard , and press herb crust mixture evenly over the rack.
- Roast at 375 F to desired doneness, 20 minutes.
- Increase temperature to 400 F, and roast to desired doneness, 14-16 minutes for medium-rare.
- Set aside to rest, 10 minutes.
- Slice racks into chops, and serve.