Rack of Lamb with a Mustard and Herb Crust

1. 1

   Season the lamb racks with pepper.

2. 2

   In a large shallow dish, combine the olive oil with the rosemary.

3. 3

   Add the lamb and turn to coat.

4. 4

   Cover and refrigerate for at least 1 hour or overnight.

5. 5

   Light a grill or preheat the oven to 500.

6. 6

   Season the lamb with salt and grill it, fat side down, until the fat is browned and very crisp, about 5 minutes.

7. 7

   Turn the lamb and move it away from the coals (if necessary, push the coals to one side).

8. 8

   Cover and grill the lamb for about 10 minutes, turning, until an instant-read thermometer inserted into the meat registers 130 for medium rare.

9. 9

   Alternatively, heat a large ovenproof skillet.

10. 10

    Add the lamb racks, fat side down, and cook over moderately high heat until well browned, about 8 minutes.

11. 11

    Turn the racks and lightly brown the other meaty side, about 3 minutes.

12. 12

    Transfer to the oven and roast for about 10 minutes, or until medium rare.

13. 13

    Transfer the racks to a cutting board and let stand for 5 minutes.

14. 14

    Brush the lamb racks generously with the mustard and pat the herbs on top.

15. 15

    Carve the lamb into 8 double chops.

16. 16

    Serve at once.

* Per serving · 4 servings · Values may vary.

No additional tips available.