Herb Crusted Rack of Lamb

 1 rack of lamb (6-8 ribs), trimmed and bones frenched

1 tablespoon each salt and pepper

2 tablespoons extra virgin olive oil

2–3 tablespoons Dijon mustard

2 tablespoons minced garlic

1 ½  tablespoons chopped fresh rosemary

1 tablespoon chopped fresh parsley


Preheat the oven to 450 degrees F.

Stir minced garlic, rosemary and parsley together in a small bowl.  

Season rack of lamb with salt and pepper.  On high heat, add extra virgin olive oil to a large oven safe skillet. Add lamb to the hot skillet, fat side down and sear meat until it browns.  This will take 3-4 minutes.

Flip the rack over in the pan and spread the dijon mustard over the browned meat.  

Pat the garlic and herb mixture onto the mustard.  

Immediately transfer the skillet into the oven and roast until an instant read thermometer registers 135 degrees (medium rare).

Cover the lamb with foil and allow the meat to rest for 10 minutes.  

Cut between each rib bone into lamb chops.  Serve with Apricot pepper jelly.

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