Traditional Roasted Rack of Lamb

Instructions

1. Step 1

   Gather the ingredients.

2. Step 2

   Take the lamb out of the fridge and season it generously with Kosher salt and freshly ground black pepper. Let the lamb sit out at room temperature for 30 minutes before you begin.

3. Step 3

   In a large sauté pan, heat some oil over high heat until it is almost smoking.

4. Step 4

   Place one rack fat-side down in the oil and sear for 2 minutes until it is nicely golden-brown. Flip over and brown the other side for another minute. Sear the ends as well, for about a minute each, so that the entire outside has a beautiful brown crust.

5. Step 5

   Set the rack aside. Drain the fat from the pan and add fresh oil to the pan. Heat over high heat and repeat with the second rack of lamb.

6. Step 6

   Preheat the oven to 425 F. Line a rimmed sheet pan with aluminum foil and top with a roasting rack.

7. Step 7

   Combine the breadcrumbs, herbs, salt, and black pepper to taste in a food processor. Add a drizzle of olive oil and pulse just until blended. Transfer the seasoned crumbs to a sheet pan.

8. Step 8

   Brush the lamb with the mustard on the fat-side and on the ends (but not on the lean side).

9. Step 9

   Dredge the lamb in the breadcrumbs, pressing them onto the mustard-coated meat so that they stick.

10. Step 10

    Set the lamb fat-side up on the roasting rack-topped sheet pan.

11. Step 11

    Roast for 30 minutes or until the ends of the lamb feel firm and spring back when you squeeze them. Remove the lamb from the oven and let it rest for 15 minutes, tented with foil.

12. Step 12

    Slice into two-rib sections and serve each person two pieces. Enjoy!