Herb Roasted Rack of Lamb

Servings: 4

Rack of lamb makes for an elegant presentation that costs a lot less than ordering this dish out at a restaurant. Cut through the ribs on a cutting board at the table to make it even more impressive.



2 tablespoons minced fresh mint
1 tablespoon minced fresh thyme
1 tablespoon minced flat-leaf parsley
2 tablespoons fresh lemon juice
1 tablespoon grainy French mustard
1 to 1-1/2 pounds French-cut rack of lamb (about 8 ribs)
Salt and ground pepper

Herb Roasted Rack of Lamb recipe 


Preheat the oven to 425 degrees. Whisk together the herbs with the lemon and mustard. Sprinkle the lamb with salt and pepper, and rub it all over with the herb mixture.

Place in a baking pan coated with Teflon™ non-stick and bake for 35 minutes or until a meat thermometer registers 145 degrees. Cover with foil and let it stand for 10 minutes before slicing apart the ribs, serving two per plate.

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