Note: For easy clean up you can sear the rack of lamb on the grill using a pan. Also, depending on the size of your rack of lamb will vary the oven time.
This recipe also follows the paleo diet and is gluten free!
- 3 Tablespoons parsley, chopped
- 2 Tablespoons rosemary, chopped
- 1 Tablespoon thyme, chopped
- 1/2 Teaspoon onion powder
- Two 8-bone racks of lamb
- 2 Tablespoons Dijon mustard
- 2 cloves garlic, minced
- 2-3 Teaspoons sea salt (divided)
- 1/4 Cup olive oil
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.