Ingredients
2 8-rib racks of lamb, about 2
to 2 1/2 pounds total
1/2 teaspoon each coarse
salt and freshly ground
pepper, divided
2 tablespoons extra-virgin
olive oil, divided
1 tablespoon chopped
rosemary, preferably fresh
1 tablespoon chopped
flat-leaf parsley
1 tablespoon Worcestershire
1 teaspoon lemon juice
1 teaspoon Creole mustard
Directions
Make sure the bones are “Frenched.” This means that the meat is cut away from the end of a rib so that part of the bone (about 2 inches) is exposed. Rub meat with about half the salt and pepper. Heat a heavy skillet to hot, add 2 teaspoons of the olive oil and sear the racks on all sides where possible. Remove from skillet.
Preheat oven to 425 degrees. Mix all other ingredients, including remaining salt and pepper and olive oil, in a bowl. Brush mixture on all sides of meat and place in a roasting pan fat side up. Insert a meat thermometer in the center of meaty part and place pan in oven. Put strips of aluminum foil over the exposed rib ends. Roast to desired degree of doneness, preferably until medium rare, about 20 minutes or until the thermometer registers about 135 degrees.
To serve, cut 2 chops together and serve 2 pieces (4 ribs) per plate.
Optional gravy: The lamb will be so juicy that gravy is unnecessary. If you want gravy for a side, deglaze the skillet in which you browned the racks with about 1/2 cup of water. Add 1 tablespoon of flour, mix well and heat until thickened.
