Ingredients:

2 racks of lamb (about 1 1/2 to 2 lbs each), trimmed and frenched

2 tablespoons olive oil

4 cloves garlic, minced

2 tablespoons fresh rosemary, chopped

1 tablespoon fresh thyme leaves

1 teaspoon salt

1/2 teaspoon black pepper

1/4 cup Dijon mustard

1/4 cup breadcrumbs

1 tablespoon lemon zest

Instructions:

Prepare the Marinade:

In a small bowl, mix together the olive oil, minced garlic, chopped rosemary, thyme, salt, and black pepper to form a paste.

Marinate the Lamb:

Rub the marinade evenly over the racks of lamb, making sure to cover all sides.

Place the lamb racks in a shallow dish, cover, and refrigerate for at least 1 hour, preferably overnight for maximum flavor.

Preheat the Oven:

Preheat your oven to 450°F (230°C).

Sear the Lamb:

Heat a large ovenproof skillet over high heat.

Sear the lamb racks, fat side down, for about 2-3 minutes until browned. Turn and sear the other sides for another 2-3 minutes.

Prepare the Crust:

In a small bowl, mix together the Dijon mustard, breadcrumbs, and lemon zest.

Apply the Crust:

Remove the skillet from heat and brush the top of each lamb rack with Dijon mustard.

Press the breadcrumb mixture onto the mustard-coated side of the lamb racks to form a crust.

Roast the Lamb:

Transfer the skillet to the preheated oven and roast for 15-20 minutes for medium-rare, or until the internal temperature reaches 130°F (54°C).

For medium, roast for an additional 5-10 minutes, until the internal temperature reaches 140°F (60°C).

Rest the Lamb:

Heat a large ovenproof skillet over high heat.
Sear the lamb racks, fat side down, for about 2-3 minutes until browned. Turn and sear the other sides for another 2-3 minutes.
Prepare the Crust:

In a small bowl, mix together the Dijon mustard, breadcrumbs, and lemon zest.
Apply the Crust:

Remove the skillet from heat and brush the top of each lamb rack with Dijon mustard.
Press the breadcrumb mixture onto the mustard-coated side of the lamb racks to form a crust.
Roast the Lamb:

Transfer the skillet to the preheated oven and roast for 15-20 minutes for medium-rare, or until the internal temperature reaches 130°F (54°C).
For medium, roast for an additional 5-10 minutes, until the internal temperature reaches 140°F (60°C).
Rest the Lamb:

Remove the lamb from the oven and let it rest for 10 minutes before slicing.
Serve:

Slice the lamb racks into individual chops and arrange them on a serving platter.
Enjoy this elegant and flavorful Roast Rack of Lamb with Rosemary, perfect for a special occasion or gourmet meal!