- 2 racks of lamb, about 1 1/2-2 pounds each
- 1 teaspoon salt, plus extra
- 1 teaspoon freshly ground black pepper
- 2-3 cloves garlic
- 2 tablespoons chopped fresh herbs such as rosemary, thyme or oregano
- 1 tablespoon chopped fresh Italian parsley
- 2 tablespoons Dijon mustard
- Olive oil
Trim some of the fat cap from the lamb, leaving about 1/8- to 1/4-inch thickness. Carefully scrape tops of bones clean with a knife.
Mix remaining ingredients in a bowl and add just enough olive oil to make a paste.
Pat lamb dry, drizzle lightly with oil and season lightly with extra salt. Heat a large, lightly oiled skillet over medium-high heat. Brown racks well on all sides.
Place rack in a foil-lined roasting pan with fat cap facing up. Coat racks with herb paste.
Roast at 375˚F 15- 20 minutes until internal temperature reaches 120˚F in the center of the meat for medium-rare (125˚F for medium).
Remove from oven, cover lightly with foil, and rest 10 minutes before cutting into chops and serving.