Herbed Rack Of Lamb

5 from 2 ratings

To really kick up the flavor in this recipe, marinate the rack of lamb overnight. As a gluten-free and paleo-friendly recipe, it's incredibly delicious. Click here to see more recipes from Cindy's Table.

Servings

servings

Ingredients

3 tablespoon parsley, chopped
2 tablespoon rosemary, chopped
1 tablespoon thyme, chopped
1/2 teaspoon onion powder
two 8-bone racks of lamb
2 tablespoon dijon mustard
2 cloves garlic, minced
2-3 teaspoon sea salt (divided)
1/4 cup olive oil

Directions

In a small bowl combine the parsley, rosemary, thyme, onion powder, and 1 teaspoon sea salt. Combine the Dijon and garlic in another small bowl.
Take the lamb and coat both sides with the mustard and garlic mixture, and then coat with the herbs. Cover and refrigerate overnight, or at least 2 hours. Take out to let warm to room temperature 30 minutes before ready to prepare..
Preheat the oven to 300 degrees.
Set a large sauté pan over medium heat and add the oil. Put one or both (depending on the size of the pan) of the seasoned lamb in the pan, fat-side down, and sear until golden brown, about 3 to 5 minutes. Flip the and sear the other side for 2 minutes. Remove and place on a baking dish. If you are doing in batches – sear the other one now.
Place in the oven and roast until the meat registers 130 degrees in the thickes part of the lamb, about 20 minutes. Let rest for 5 minutes before cutting into chops and serving.