Herb and Mustard-Crusted Rack of Lamb - Legendary Recipes %
Herb and Mustard-Crusted Rack of Lamb. In the Mediterranean, lamb is what’s eaten in the spring—for Easter, Passover, Norooz, and, if it falls in spring,
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Cooking tools:
- Food processor
- Instant-read thermometer
- Roasting pan
- Carving knife
- Chef's knife
- Cutting board
- Oven
- Measuring cup
- Measuring spoon
- Spatula
- Serving platter
- Plate
Ingredients
- 1 cleaned 8-rib lamb rack (about 2 pounds)
- 1/4 cup grainy Dijon mustard
- 1 clove of garlic
- 1 sprig each of rosemary, sage, and marjoram
- 3 sprigs thyme
- 1 bay leaf
- 1 tablespoon fennel pollen (optional)
- 1 tablespoon cracked black pepper
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