Your guests would never know the simplicity of such a stunning main course. Rack of lamb is a regal centerpiece for a fall table, so much so that you don’t even need to worry about a floral arrangement! I grew up with this recipe as a family favorite, and now I love paying it forward to others who grace our dining room table.
The coarse Dijon creates a savory crust for the chops, and when dusted by a blend of dried herbs and sea salt, the flavor is surprisingly bold — no extra marinading required. Gracefully held by a base of roasted heirloom carrots, the protein can be paired with virtually any woodsy root vegetable or starch: fingerling potatoes, risotto, or even delicata squash!
Serves 2-4
1 8-bone Frenched rack of lamb
2 tablespoons coarse Dijon mustard
1 teaspoon Herbs de Provence
1/2 teaspoon salt
1/4 teaspoon black pepper
Fresh rosemary, to garnish
1. Preheat oven to 400 degrees. Place rack on a roasting pan. Brush fatty sides of rack with Dijon mustard. Then, season with salt, pepper, and Herbs de Provence.
2. Roast until internal temperature reads 130 degrees (medium rare), about 25 minutes. Allow to stand for 10 minutes, then cut into chops to serve and garnish.
