Charlize Theron | Recipes

Herb Crusted Rack of Lamb

2 tbs dijon mustard
2 tbs olive oil
1 tbs fresh lemon juice
2 tsp fresh rosemary chopped (or 3/4 tsp dry)
1 tsp kosher salt
1/4 tsp black pepper
1 rack of lamb

Herb coating

Mix together:

1/2 tsp paprika
1/2 tsp dried onion
1/2 tsp fennel seed
1/2 tsp kosher salt
1/2 tsp dried oregano (not ground to powder)
1/2 tsp dried thyme leaves (not ground to powder)
1/4 tsp garlic powder
1/4 tsp fresh ground black pepper
1/8 tsp cumin
1/8 tsp cayenne (optional)

Preheat oven to 425 degrees farenheit

  • Cut crisscrosses in fatty side of rack (not into meat, just into fat).
  • Brown in a heavy bottomed pan over medium high heat. Fat should start to melt a bit and color brown (four or five minutes).
  • Mix first six ingredients to make a paste.
  • Take rack off heat and paint with paste.
  • Roast in oven fat side up (bones facing down) 17 to 20 minutes for medium rare. Thermometer will read 130 f. Remove from oven.
  • Let rest for 10 minutes. Temperature will still rise another 5 degrees.
  • Resting helps the juices stay in the meat when you slice it.
  • Carve along the bones in single or double chops.
  • 1 rack serves two big appetites.
  • Enjoy!
  • P.S. If you are making two racks, the paste and the dry rub should cover both.