Rack of Lamb with Garlic & Herbs (Gluten-free, no soy/dairy/grains)

The first meal I ever made for my husband (at the time new boyfriend) was his favorite honey mustard lamb chops in my little efficiency apartment sort-of-kitchen. It must've worked because we've been together 29 years. So, when I saw this fresh rack of lamb, I snatched it up to make him a pre-birthday dinner!

This is one of those meals that looks really impressive and difficult but it actually really easy to prep and present. And the nice thing about cooking a rack of lamb instead of individual chops is that those of us who prefer our lamb medium rare (as it should be) can enjoy the entire rack. If you have someone in the family that insists on having their meat a bit more to the medium side, they can have the end chops and all of that lovely herbal crust.

I served this rack with baked campari tomatoes in olive oil and salt along with baby portabella mushrooms in a red wine reduction.

Rack of Lamb with Garlic & Herbs (Gluten-free, no soy/dairy/grains)

INGREDIENTS:

For Lamb

• 2 (8-rib) frenched racks of lamb (each rack 1 1/2 lb)

• 1 1/2 teaspoons salt

• 3/4 teaspoon black pepper

• 1 teaspoon vegetable oil

For Herb Coating

• 1/2 head new garlic or 3 large regular garlic cloves, minced

• 1/4 cup finely chopped fresh flat-leaf parsley

• 1 tablespoon finely chopped fresh thyme

• 2 teaspoons finely chopped fresh rosemary

• 1/2 teaspoon salt

• 1/2 teaspoon black pepper

• 1 1/2 tablespoons extra-virgin olive oil

• 1 1/2 tablespoons dijon mustard

• 1 tablespoon honey

DIRECTIONS:

Brown lamb:

• Heat a dry 12-inch heavy skillet over high heat until hot, at least 2 minutes.

• Meanwhile, pat lamb dry and rub meat all over with salt and pepper.

• Add oil to hot skillet, then brown racks, in 2 batches if necessary, on all sides (not ends), about 10 minutes per batch.Transfer racks to a small (13- by 9-inch) roasting pan.

Coat and roast lamb:

• Put oven rack in middle position and preheat oven to 350°F.

• Stir together garlic, herbs, salt, pepper, and oil.

• Coat meaty parts of lamb with herb mixture, pressing to help adhere.

• Roast 15 minutes, then cover lamb loosely with foil and roast until thermometer inserted diagonally into center of meat registers 120°F, 5 to 10 minutes more.

• Let stand, covered, 10 minutes. (Internal temperature will rise to 125 to 130°F for medium-rare while lamb stands.)

• Cut each rack into 4 double chops and serve.

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