Print
Ingredients
Scale
- 2 8-rib frenched racks of lamb (each rack 1½ lb.) trimmed of all but a thin layer of fat
- 2 teaspoons kosher salt divided
- 1 and 1/2 teaspoons freshly ground black pepper divided
- 6 large garlic cloves minced
- 1/4 cup fresh parsley
- 1 tablespoon fresh thyme
- 1 tablespoon fresh sage
- 1 tablespoon fresh rosemary
- 1 and 1/2 tablespoons country dijon mustard
- 3 tablespoons olive oil
- 2 teaspoons vegetable oil or other high-heat cooking oil
Instructions
- Pat the racks of lamb dry with paper towels. Using a sharp knife, trim off all but a thin layer of fat.
- In a small bowl, combine 1 and 1/2 teaspoons of salt with 1/2 teaspoon of black pepper.
- Generously cover the lamb racks with the spice mixture, ensuring they are evenly seasoned. Set aside.
Notes
Make sure to trim excess fat for a cleaner finish.
Using fresh herbs enhances the flavor significantly—opt for garden-fresh if possible.
For a more robust flavor, consider marinating the lamb overnight.
- Prep Time: 25 minutes
- Cook Time: NO DATA
- Category: Main Dishes
- Method: Roasting
- Cuisine: French
Nutrition
- Serving Size: 1 rack
- Calories: 350
- Sugar: 0g
- Sodium: 480mg
- Fat: 25g
- Saturated Fat: 9g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 90mg