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Roast Rack of Lamb

rack of lamb
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Roast Rack of Lambjim dygasMarch 20, 2015

Accented with a mixture of Mediterranean herbs…

 Ingredients

6 servings
  • 3 frenched racks of lamb (8 ribs, about 1-1/4 lbs each), trimmed of all but a thin layer of fat
  • 6 Tbsp Dijon mustard
  • 2 Tbsp Urban Accents Herbes de Provence, crushed

Time

 
10 min
 
30 min
 
40 min

Cuisines

 Instructions

  1. Preheat oven to 450F. Cover bone tips with foil.
  2. Sprinkle lamb with salt and pepper. Spread 1 Tbsp mustard on each side of each lamb rack and sprinkle with Herbes de Provence.
  3. Place lamb, meat side up, on large rimmed baking sheet and roast for 10 min.
  4. Reduce oven to 350F and roast until instant-read thermometer inserted into lamb registers 130F for medium-rare, about 10 min longer.
  5. Transfer lamb to work surface and let rest for 5 min. Cut lamb racks into individual chops and arrange on a platter. Garnish with mint springs.

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