You will need your trusty cast iron pan, and your oven pre-heated to 375 F.
Mix the mustard, salt, pepper, rosemary and 1 tbs oil well in a bowl and set aside.
If the rack is really big and has plenty of meat on each piece then we separate the rack into singles. If it is a bit smaller, it's better to cut the rack into double or even tripple pieces. This way you will still be able to get them perfectly cooked to medium-rare.
Heat the cast iron pan to a high heat melting only 1/2 tablespoon of oil. Place the rack pieces on their sides with the bone sticking sideways out of the pan.
Now brush the smear onto each lamb chop. Once the first side is nice and browned, flip each chop and repeat the smear. Each side should cook for about 3 - 5 minutes, depending on the thickness and on how many you've got piled into the pan.
Flip them one more time before shoving the whole pan into your oven. Bake for about 10 - 12 minutes for perfect medium-rare rack of lamb chops.
These are so juicy and so good. Enjoy these!
|Serving Size: 1 Serving (235g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 388 (70%)|
|Amt Per Serving||% DV|
|Total Fat 43.1g||57 %|
|Saturated Fat 22.8g||114 %|
|Monounsaturated Fat 15.8g|
|Polyunsanturated Fat 1.7g|
|Cholesterol 147.8mg||45 %|
|Sodium 2491.2mg||86 %|
|Potassium 636.6mg||17 %|
|Total Carbohydrate 0g||0 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 0g|
|Protein 40g||57 %|
Powered by: USDA Nutrition Database
Calories per serving: 557