Herb & Mustard Crusted Lamb Rack


1 lamb rack
1 sprig rosemary, stripped and finely chopped
2 tbsp. dijon mustard
freshly ground black pepper

Preheat oven to 375 degrees.

Mix mustard, rosemary and black pepper in a small bowl. Set aside.

Remove any excess fat on the meat side of the rack, leaving a thin layer. Heat a dry sauté pan (enough fat will come from the lamb itself) and carefully place the rack, meat side down and sear until well browned. Remove the pan from the burner and using a large spoon, rub the mustard mixture along the top of the meat side. Place in the oven. Roast in the rack for 10 minutes for a medium rare lamb. Remove from oven and let rest for 5 minutes before cutting the chops, slicing every 2 bones.

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