- 2 Tbsp chopped fresh thyme
- 1 Tbsp chopped fresh flat-leaf parsley
- 2 Tbsp fresh lemon juice
- 1 Tbsp Dijon mustard
- 1 garlic clove, minced
- 1 (1 1/2 lb) French-cut rack of lamb (8 ribs)
- 1/2 tsp salt
- 1/4 tsp freshly ground black pepper
- Cooking spray
- Preheat oven to 425 degrees.
- Combine first 5 ingredients in a small bowl; stir with a whisk.
- Sprinkle lamb evenly with salt and freshly ground pepper; rub lamb evenly with herb mixture. Place on a jelly-roll pan or broiler pan coated with cooking spray. Bake at 425 degrees for 35 minutes or until a thermometer registers 145 degrees (medium-rare). Cover with foil; let stand 10 minutes before serving. Slice rack into 8 pieces.
Katie: I don't know exactly what I was envisioning but a rack of lamb is a lot smaller than I was thinking! Each lamb recipe we make keeps getting better and better. This dish was cooked perfectly - thanks Potter! The flavors in the sauce crusted around the outside was great.
Potter: This was my first time preparing, eating, seeing or being around rack of lamb. I embarrassed myself at the butcher thinking the meat had been cut off the bone when in fact it's just on tiny bones (the girl behind the counter informed lambs are small animals, apparently in my mind they are roughly the size of cows [or at least their ribs are the size of cows ribs]). So, yeah, tiny and delicious. These turned out perfectly, along with the homemade steak fries. This was another one that is really easy to make though it takes a little while to cook. If you've never had lamb give this recipe a try and you will not be disappointed.