Rack Of Lamb With Marjoram And Parsley Crust
serves 2-4
This rack of lamb roasted with fresh herbs is elegant, simple and flavorful.
1 1/2-pound rack of lamb, trimmed
2 teaspoons canola oil
1/4 cup chopped fresh marjoram
3/4 cup chopped fresh parsley
4 tablespoons Dijon mustard
prep: 15 minutes
total: 55 minutes
14-inch skillet
tongs
roasting pan with rack
1. If possible, let the lamb come to room temperature. Preheat the oven to 425F and put the rack in the middle position. Generously season the lamb all over with salt and pepper.
2. Heat the canola oil in a 14-inch skillet over high heat. When it's barely smoking, add the lamb, meat side-down. Press down on the lamb so it makes contact with the pan and sears evenly. Sear until deep golden brown, 3-4 minutes per side.
3. Remove the lamb to a plate. Meanwhile, chop the herbs and spread them out on a plate. Spread the mustard all over the meat side of the lamb. Put the lamb back into the pan or on the rack of a roasting pan. Put the pan into the oven to roast until the internal temperature reaches 135F for medium-rare, 30-40 minutes.
4. Let the lamb rest 10 minutes before slicing.
2. Heat the canola oil in a 14-inch skillet over high heat. When it's barely smoking, add the lamb, meat side-down. Press down on the lamb so it makes contact with the pan and sears evenly. Sear until deep golden brown, 3-4 minutes per side.
3. Remove the lamb to a plate. Meanwhile, chop the herbs and spread them out on a plate. Spread the mustard all over the meat side of the lamb. Put the lamb back into the pan or on the rack of a roasting pan. Put the pan into the oven to roast until the internal temperature reaches 135F for medium-rare, 30-40 minutes.
4. Let the lamb rest 10 minutes before slicing.
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