Simple Roasted Rack of Lamb

This recipe is perfect for Easter dinner or any Springtime occasion.
I served it with new red potatoes , shelled edamame and a mixed Spring greens salad.

You can easily change the flavors by varying the ingredients in the flavor coating - i used Mediterranean spices but this works equally well with Middle Eastern spices .
Be creative and have fun in the kitchen - use your family's favorite ingredients and experiment.

Herb Encrusted Rack of Lamb

adapted from Cook's Illustrated and a family recipe

INGREDIENTS

2	racks of lamb (each 8 to 9 ribs, weighing 1 1/4 to 1 1/2 pounds), rib bones frenched, and meat trimmed of fat and silver skin (see illustrations below)
	Table salt and ground black pepper
2	tablespoons vegetable oil

Herb & Mustard Crust (optional ) Put one small bunch of parsley , 3 heaping tablespoons dijon mustard , 2 garlic cloves, 2 sprigs fresh rosemary, a 1/2 tablespoon of dried thyme, a generous pinch of herbs de provence and blend in food processor, add a bit of olive oil until a thick paste forms. Apply to racks making sure to cover meat thouroughly-( after searing and before putting into oven for final cooking.)

Preparation ( see below for prep of rack prior to cooking)

1. Adjust oven rack to lower-middle position, place shallow roasting pan or jelly-roll pan on oven rack, and heat oven to 425 degrees.
2. To SEAR-Season lamb with salt and pepper. Heat oil in heavy-bottomed 12-inch skillet over high heat until shimmering. Place racks of lamb in skillet, meat-side down in the center of the pan, with ribs facing outwards (see photo below); cook until well-browned and nice crust has formed on surface, about 4 minutes. Using tongs, stand racks up in skillet, leaning them against each other to brown the bottoms; cook until bottom sides have browned, about 2 minutes longer.
3. Apply Herb Mustard Coating now if using - Transfer lamb to preheated roasting pan. (Begin pan sauce, if making.) Roast until instant-read thermometer inserted into the center of each rack registers about 135 degrees, 12 to 15 minutes, depending on size of rack. Cover meat loosely with foil and let rest about 10 minutes. Carve, slicing between each rib into individual chops, and serve immediately with an additional sprinkling of salt and pepper or with an accompanying sauce.


STEP BY STEP: Preparing the Rack of Lamb

1. Using a boning or paring knife, scrape the ribs clean of any scraps of meat or fat.	2. Trim off the outer layer of fat, the flap of meat underneath it, and the fat underneath that flap.
3. Remove the silver skin by sliding the boning knife between the silver skin and the flesh.

STEP BY STEP: Crust on Rack of Lamb

1. To get a good crust on the rack of lamb, brown it on both sides on top of the stove before placing it in the oven.	2. Leaning one rack against the other, as shown, allows you to brown all parts of the meat.