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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