Herb And Mustard-Crusted Lamb Rack Recipe

An elegant roasted lamb rack coated in a vibrant, aromatic paste of grainy Dijon mustard, garlic, and fresh garden herbs, finished with a subtle hint of fennel pollen.

Posted by Aussie Meat and for this fabulous recipe, we thank Sara Jenkins for the recipe, link is https://f52.co/2QJaZ17

Ingredients

• 1 lamb rack (about 2 pounds)

• 1/4 cup grainy Dijon mustard

• 1 cloves of garlic

• 1 sprig each of rosemary, sage, and marjoram

• 3 sprigs thyme

• 1 bay leaf

• 1 tablespoon fennel pollen

• 1 tablespoon black pepper

Instructions

1. Preheat the oven to 450° F. Chop up the garlic and herbs in the food processor. When they are well chopped, add the mustard and purée until a smooth paste forms.
2. Smear the paste over the exterior of the lamb and place on a roasting pan. Season liberally with sea salt and roast for 15 minutes at 450° F. Turn the oven down to 325° F and cook for 30 to 40 minutes more, or until a meat thermometer registers 130 to 140° for rare to medium-rare. Let the roast rest for 15 minutes before carving and serving.