Mustard and Spice-Crusted Rack of Lamb

by Chef Tony Maws

Serves 4

Ingredients

• 0.25 cup Dijon mustard
• 1 tablespoon cumin seeds, toasted
• 1 teaspoon coriander seeds, toasted
• 1 teaspoon ground black pepper
• 1 tablespoon parsley, chopped
• 1 tablespoon tarragon
• 1 teaspoon rosemary, chopped
• 1 cup plus 2 tablespoons extra virgin olive oil
• kosher salt
• 1 8-bone rack of lamb (you can also use individual lamb chops)

Directions

1. Preheat the oven to 375 degrees.
2. To make the mustard rub, mix the first 7 ingredients and 1 cup of olive oil in a mixing bowl (reserving the two tablespoons of extra virgin olive oil for later).
3. Season the rack of lamb liberally with kosher salt and the mustard rub and let sit for at least one hour. This can also be done the day before.
4. Heat a black steel or cast iron pan with the remaining two tablespoons of olive oil. Sear the lamb rack evenly on all sides.
5. Place the rack in the preheated oven for 20 minutes or until a skewer or cake tester inserted into the rack is warm when removed. Alternatively, use a meat thermometer and remove when it reaches 130 degrees.
6. Let the rack rest for 10 minutes before slicing into individual chops and serving.

 

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