Ingredients
Scale
- 1 rack of lamb
- 2 tablespoons fresh rosemary, finely chopped
- 2 tablespoons fresh thyme, finely chopped
- 2 tablespoons fresh parsley, finely chopped
- 2 tablespoons fresh mint, finely chopped
- 4 garlic cloves, minced
- 2 tablespoons olive oil
- Zest of 1 lemon
- 2 tablespoons Dijon mustard
- Salt and pepper, to taste
Instructions
- Preheat your oven to 400°F (200°C).
- Rub the rack of lamb with Dijon mustard.
- In a bowl, combine rosemary, thyme, parsley, mint, garlic, and lemon zest.
- Add olive oil to the herb mixture and season with salt and pepper.
- Press the herb mixture onto the mustard-coated lamb, ensuring it’s evenly coated.
- Place the herb-crusted lamb on a roasting rack in a baking pan.
- Roast for about 20-25 minutes or until the internal temperature reaches 130-135°F for medium-rare.
- Remove from oven and let rest for 10 minutes before carving.
- Carve into individual chops and serve.
Notes
- Ensure lamb is at room temperature before cooking for even cooking.
- Don’t skip resting time; it keeps the lamb juicy.
- Use a meat thermometer for accuracy.
- Fresh herbs result in the best flavor.
- Adjust herbs and seasoning to suit your taste.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: Mediterranean
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 chop
- Calories: 320 Kcal
- Sugar: 0g
- Sodium: 80mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 1g
- Fiber: 0g
- Protein: 28g
- Cholesterol: 90mg