This is the good stuff, guys. The really reeeeaaallllyyyy good stuff.

Rack of Lamb. Sounds fancy and intimidating, no? Take one breeze over this recipe and you will be so pleasantly surprised. It’s just so simple to do. And the results? So good. Like stupid good. Incredible.

I love lamb in any way, shape or form with my whole heart. But I often tend to use ground lamb for dishes at home. A rack of lamb can be spendy-it’s a bit of a splurge. But you can mark my words…anytime I see a good looking rack on sale or for a good price I grab it. And this is the only recipe I go for. It’s simply unbeatable.

You make a simple marinade that starts with gorgeous fresh herbs. Add gobs of garlic, stone ground mustard and a bit of olive oil and you’ve got yourself the ticket to take organically delicious lamb straight over the top.

And for those of you who havent dabbled in the preparing-lamb department, this recipe was made for you. It was the first way I ever prepared a rack of lamb and I can’t help but go back to it each and every time. Make it once and you will be mind boggled at how simple it is…and absolutely amazed at the flavor.

I so very strongly encourage this recipe, friends. It’s bright, fresh and the most special dish in the world. So much love for this one!

Garlic and Herb Rack of Lamb

Ingredients

2 1-1 1/4 Pound Racks of Lamb, trimmed and seasoned well with Kosher Salt (each with 8 bones)

10 Garlic Cloves

1/2 Cup Packed Fresh Mint Leaves

1/4 Cup Packed Fresh Parsley Leaves

1/4 Cup Rosemary Leaves (pulled from sprigs)

2 Tablespoons Thyme Leaves

1 Tablespoon Stone Ground Mustard

1 Teaspoon Course Ground Black Pepper

6 Tablespoons Olive Oil, divided

Directions

Place the garlic, mint, parsley, rosemary, thyme, mustard and pepper in the bowl of a food processor. Blend until the garlic is finely chopped. With the motor running, add 4 tablespoons olive oil and process until all ingredients are well combined.

Transfer half of the herb mixture to a small bowl and set aside. Place racks of lamb on a baking sheet and spread the remaining half of the herb mixture over the racks. Let the lamb sit at room temperature for 2 hours. (this can be done up to 1 day ahead and refrigerated…just bring both the lamb and reserved herb mixture to room temperature before continuing on).

Preheat the oven to 450 and heat 2 tablespoons olive oil in a large heavy skillet over high heat-I use cast iron but any heavy skillet will do. Place one rack of lamb, meat side down, in the skillet and sear until a nice golden crust forms, about 2 minutes and then return rack of lamb to the baking sheet, meat side up. Repeat the searing with the second rack of lamb, also returning it to the baking sheet, meat side up. Place the baking sheet in the oven and roast for approximately 15-20 minutes or until desired doneness (meat thermometer should read 130 for medium rare which is how I like to serve this). Let lamb stand at room temperature for 15 minutes to rest and then cut between the bones into individual chops. Pour any pan juices from the baking sheet into the reserved herb mixture, stir well to combine and serve the herb mixture over lamb chops. Serves 4-6.

Recipe Adapted from Bon Appetit, June 2003