I made this for my cooking club (aka: guinea pigs) – and it was a hit. Originally, I cooked it according to the suggested temperature, but that was just too raw for us so we cooked it another 10 minutes. I have not adjusted this recipe below, so please adjust according to taste.
3 pounds rack of lamb — boneless, trimmed (“Frenched”) – about 2 racks
1 tablespoon Dijon mustard
1 tablespoon ground pepper
1 tablespoon rosemary — dried
1 tablespoon thyme — dried
1 tablespoon parsley — dried
2 small cloves garlic — minced
1/4 cup extra-virgin olive oil
1/3 cup dry white wine
1 tablespoon unsalted butter
Preheat oven to 400ºF. Rinse and pat dry lamb.
In a small food processor, mince garlic and add in herbs, salt and pepper.
Brush Dijon mustard on both the fat side and lean side of roast, then coat with the herb mixture — applying it lighter on the lean side than the fatty side.
Heat olive oil in large ovenproof pan, sear lamb on both sides until lightly golden, about 3 minutes on each side. You may need to use two pans, or move racks to a roaster for the oven.
Once seared, put racks in oven and roast or 20 minutes. Remove from oven, transfer to cutting board and let sit for about 10 minutes.
Meanwhile, place pan on top of stove and heat drippings over medium high heat. Add white wine, scraping up the brown bits from the pan bottom. Pour the pan juices through a fine-mesh sieve placed over a bowl and stir in the butter to melt.
To serve, cut racks, 2-3 bones per person and drizzle sauce over chops on each individual plate. Serve at once.