Pollan chooses high-quality grass-fed meats from local producers. The mustardy rub enhances the flavor of the meat. Serve with roasted new potatoes.
2 tablespoons chopped fresh thyme
1 tablespoon chopped fresh flat-leaf parsley
2 tablespoons fresh lemon juice
1 tablespoon Dijon mustard
1 garlic clove, minced
1 (1 1/2-pound) French-cut rack of lamb (8 ribs)
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
How to Make It
Preheat oven to 425°.
Combine first 5 ingredients in a small bowl; stir with a whisk.
Sprinkle lamb evenly with salt and freshly ground pepper; rub lamb evenly with herb mixture. Place on a jelly-roll pan or broiler pan coated with cooking spray. Bake at 425° for 35 minutes or until a thermometer registers 145° (medium-rare). Cover with foil; let stand 10 minutes before serving. Slice rack into 8 pieces.
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This recipe was awesome. We made it for Valentine's Dinner last night and as my husband and I have made some really good meals in the past but this was one we would rank it as one of the better ones. The lamb was juicy and flavourable... we did make one change to the recipe and used Herbes de Provence instead of Thyme as we were serving this with Wild Mushroom Rissoto which called for thyme as well. One top of it all, it was super simple to make and is definately a dish I would consider making for special meals
Mine was excellent, but after some changes. My husband would eat 4 ribs by himself, so I doubled the all the ingredients except the lemon. I found that it was a little on the tart side, so I added some honey. I loved the intense thyme, mustard flavor. I would do this recipe again...with the changes!
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