Lamb rack in the oven
Description
This recipe won't take much time. It's hard to surpass this dish—rack of lamb in the oven—in terms of taste or elegance. It looks very festive and refined (no wonder the French adore rack of lamb), yet it's incredibly simple to prepare. In a good restaurant, you'd have to pay a fortune for such a dish, but if you make it yourself, it will be relatively inexpensive. The key is to find a good rack of lamb; everything else this recipe will guide you through: 1. Good meat is easy to cook, so the number of ingredients in this recipe is minimal. Essentially, apart from the rack of lamb, you only need mustard, herbs, and spices. 2. First, make shallow cuts on the fatty side of the rack. 3. Place the rack on a dry skillet, fat-side down. Sear until a light crust forms on one side, then flip and sear the other side. Do not overcook—just enough for the meat to slightly darken and develop a light brown hue. 4. Meanwhile, blend breadcrumbs, herbs, olive oil, salt, and pepper in a blender until smooth. 5. Brush the seared rack of lamb all over with Dijon mustard. 6. Spread the blended herb mixture evenly over the mustard-coated rack. 7. Transfer to an oven preheated to 200°C (390°F) and roast exactly for 20 minutes. 8. Your fantastically delicious oven-baked rack of lamb is ready. The crust of mustard and herbs keeps the young lamb meat perfectly tender and juicy. It truly melts in your mouth—I'm sure you've never tasted anything quite like it. Ready. Serve hot.