This recipe brings smiles because it is a simple recipe that produces a juicy tender piece of heaven. It is as if you were eating at a 5 star restaurant and a master chef has prepared this dish exclusively for his VIP guests. And you will have a smile on your face as well when you receive all the accolades from your guests.
Ingredients:
1/2 tbsp FRENCH'S® Honey Dijon Mustard
1 lb baby lamb rack/other cut
1 tsp extra virgin olive oil
1/2 tsp fresh ground black pepper
1/2 tsp kosher salt
1 tbsp fresh minced rosemary leaves
1 tbsp fresh minced parsley leaves
1 tbsp fresh minced thyme leaves
1/2 tsp salt
1/4 tsp pepper
Directions:
1. preheat oven 450 degrees. 2. rinse lamb thoroughly under cool water. 3. pat lamb dry with paper towel. 4. rub face side of lamb with oil and then season lamb with kosher salt and black pepper. 5.Heat a medium heavy saute pan over medium high heat until hot. Place the lamb face down in the pan and sear for about 2 minutes undisturbed. 6. after 2 minutes check lamb by lifting from the bone to see if the lamb has developed a crusty sear. ( lamb will pull away from pan relatively easy if it is seared well) if it does not pull away easy continue to sear for 1 minute more. 7. Place lamb on a plate face side up and allow to cool for about 2 minutes. 8. while lamb is cooling mince and combine the herbs in a bowl large enough to hold the lamb. 9. Rub the front side of the cooled lamb with the French's Honey Dijon Mustard. 10. Place the lamb face down in to the herb mix and press firmly into the herbs so that the herbs adhere to the lamb. 11. Place the lamb on a sheet pan and place in the preheated oven for about 15-20 minutes or until a instant read meat thermometer reads 125 dgrees (perfect medium rare). 12. Remove from the oven and place on a cutting board for about 5 minutes until the meat has rested (allow the lamb to rest so that when you cut it you dont loose all of the juices)Finally slice after each bone and serve with Apple Mint Jelly.
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