Mustard and Spice-Crusted Rack of Lamb
 Super flavorful and super easy. A real crowd-pleaser!
- 1/4 cup dijon mustard
- 1 Tblsp toasted cumin seeds
- 1 tsp toasted coriander seeds
- 1 tsp ground black pepper
- 1 Tblsp chopped parsley
- 1 Tblsp tarragon
- 1 tsp chopped rosemary
- 1 cup plus 2 Tblsp extra virgin olive oil
- kosher salt
- 1 8-bone rack of lamb — preferably local (you can also use individual lamb chops)
- 1 black steel or cast iron pan
Preheat oven to 375 F
Mix the first 7 ingredients and 1 cup of olive oil in a mixing bowl (reserve the 2 tblsp EVO for later).
Season the rack of lamb liberally with kosher salt and the mustard rub.
Let sit at least an hour but is better if done the day before.
Heat pan on stove with the remaining olive oil.
Sear the lamb rack evenly on all sides.
Place in preheated oven for 20 minutes or until a skewer or cake tester inserted into the rack is warm when removed. Â Alternatively, use a meat thermometer and remove when it reaches 130 degrees and let it rest for 10 minutes before slicing into individual chops and serve.Â
