By Tracey Ceurvels, contributing writer
I made this rack of lamb for my husband on our anniversary, and he loved it, so I’m planning on making it again for him on Father’s Day. It’s so incredibly easy to make, yet it’s an elegant, impressive dish.
The tang of the mustard combined with the aromatic Herbes de Provence, (a mixture of thyme, savory, fennel, rosemary and lavender), is the perfect match for sizzling lamb. I like serving it with asparagus and creamy potatoes Dauphin.
Rack of lamb with Dijon mustard & Herbes de Provence
1 rack of lamb
1 teaspoon of salt
Fresh ground pepper to taste
1 tablespoon of olive oil
2 tablespoons of Dijon mustard
2 tablespoons of Herbes de Provence
Directions: Preheat oven to 400 degrees Fahrenheit. Season rack of lamb with salt and pepper. In a large skillet, heat olive oil and brown rack of lamb on both sides, about a minute per side. Remove from pan. With a spoon, coat evenly with mustard, then with Herbes de Provence. Place on baking sheet and cook for 12-15 minutes for medium-rare. Remove from oven and let rest for about 5-10 minutes before cutting into chops.
