Rack of Lamb

• 0.5 rack of lamb, frenched (8 ribs, about 1.5 lb)
• 1 tsp coarse salt
• 0.5 tsp black pepper
• 1 tbsp dijon mustard
• 1 tsp fresh rosemary, chopped
• 1 tsp fresh thyme leaves
• 1 tbsp butter

Instructions

1. 1

   Pat rack dry. Salt all over, rest 30 minutes at room temp.

2. 2

   Oven to 425F. Heat butter in an oven-safe skillet on high.

3. 3

   Sear the rack fat-side down 3 minutes until golden. Sear 1 minute each on the other sides.

4. 4

   Pull from heat. Brush mustard over the fat cap. Press rosemary and thyme onto the mustard.

5. 5

   Bone-side down, transfer skillet to oven. Roast 12-15 minutes for medium rare (125F internal).

6. 6

   Rest 10 minutes tented. Carve between the bones into individual chops.