Herb Rack Of Lamb

1. 1

   In a small bowl combine parsley, rosemary, thyme, onion powder, and 1 teaspoon sea salt.

2. 2

   In a small bowl combine dijon mustard and garlic.

3. 3

   Take lamb and coat both sides with dijon mustard and garlic mixture then coat with herbs. Cover and refrigerate overnight or at least 2 hours. Take out to let warm to room temperature 30 minutes before ready to prepare..

4. 4

   Preheat the oven to 300 degrees F.

5. 5

   Set a large saute pan over medium heat then add the oil. Put one or both (depending on the size of the pan) of the seasoned lamb in the pan fat-side down and sear until golden brown, 3 to 5 minutes. Flip the and sear the other side for 2 minutes. Remove and place on a baking dish. If you are doing in batches - sear the other one now.

6. 6

   Place in thee oven and roast until the meat registers 130 degrees F in the thickes part of the lamb. About 20 minutes. Let rest for 5 minutes before cutting into chops and serving.

* Per serving · 4 servings · Values may vary.

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