- 1/4 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)
- Preheat the oven to 375 degrees.
- 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).
- 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.
- Heat a black steel or cast iron pan with the remaining two tablespoons of olive oil. Sear the lamb rack evenly on all sides.
- 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.
- Let the rack rest for 10 minutes before slicing into individual chops and serving.