Summertime Rack of Lamb

This very easy rack of lamb is a hit every time I make it for our family or friends.  And it is so easy!  This time I roasted potatoes with it and served it with a summertime succotash of sweet corn, carrots, onions and haricot verts from the Palo Alto farmers market.  The whole dinner can be prepared in 45min-1 hour total and the flavors melt in your mouth.

I actually bought the lamb at costco and was amazed at the freshness and quality of the meat.  I would highly recommend the meats there if you choose carefully for freshness first.  Serve with a nice glass of cabernet or bordeaux and enjoy!

Recipe:
1 rack of lamb (8 chops in this instance)
Dijon or whole grain mustard
sea salt and pepper
fresh herbs such as thyme or rosemary
bread crumbs optional (Omit for gluten free)

Preheat the oven to convection bake or roast 400F.

Brown the lamb in a pan on the stove on the top and bottom using butter or olive oil on medium high heat.

Transfer the lamb to a baking sheet.  Spread a layer of mustard on the top of the lamb to coat.  Top with fresh herbs a thin layer or bread crumbs.

Place lamb into oven and roast for approximately 20-25 min for medium rare.  Take of of the over.  You want the lamb to feel springy to the touch when pushing down on it.  If it's not springy leave it in a bit longer.  Tent the meat and let rest for 10min.  Once this is done slice the rib chops into desired serving sizes and voila!