Ingredients

Equipment Needed

• •12-inch cast iron skillet or heavy oven-safe pan
• •Instant-read thermometer
• •Sharp carving knife

Instructions

1. 1

   Temper the lamb

   Remove the rack from the refrigerator one hour before cooking. Cold meat seizes in a hot pan, and a chilled center will never cook evenly. Season generously with salt and pepper on all sides. Let it sit on the counter, loosely covered, while you prepare everything else.

   Ask your butcher to french the rack for you. This means scraping the rib bones clean. It is tedious work, and they do it better.
2. 2

   Make the herb paste

   Strip the rosemary, thyme, and parsley leaves from their stems. Pile them on your cutting board with the garlic cloves and a pinch of salt. Chop and scrape, chop and scrape, until you have a rough paste. Transfer to a small bowl and stir in the olive oil. The mixture should be loose enough to spread but thick with herbs. You want to smell the garden when you lean close.

   A mortar and pestle works beautifully here if you have one. The pounding releases more oils than chopping alone.
3. 3

   Preheat and sear

   Set your oven to 425 degrees. Heat a cast iron skillet or heavy oven-safe pan over high heat until nearly smoking. Add a thin film of olive oil and the butter. When the butter foam subsides, lay the rack in the pan, fat side down. Sear without moving for two minutes until deeply golden. Turn and sear the other meaty side for one minute more. The bones do not need searing.

4. 4

   Apply mustard and herbs

   Remove the pan from heat. Using a brush or the back of a spoon, spread the Dijon mustard in a thin, even layer over the seared fat cap and meaty sides. Press the herb paste firmly onto the mustard, coating every surface the meat will present when carved. The mustard acts as glue. Be generous.

5. 5

   Roast to pink perfection

   Transfer the pan to your hot oven. Roast for 15 to 20 minutes for medium-rare, until an instant-read thermometer inserted into the thickest part reads 125 degrees. The herbs will turn fragrant and slightly crisp. The fat will render and baste the meat as it cooks. Trust your nose and your thermometer, not the clock.

   Lamb continues cooking as it rests. Pull it at 125 degrees and it will coast to a perfect 130 to 135, which is medium-rare. If you prefer medium, pull at 135 degrees.
6. 6

   Rest before carving

   Transfer the rack to a cutting board, tent loosely with foil, and let it rest for 10 minutes. This is not optional. The juices need time to redistribute. If you carve too soon, they will flood the board instead of staying in the meat. Use this time to warm your plates and gather your people.

7. 7

   Carve and serve

   Slice between the bones into individual chops. Arrange on a warmed platter or divide among plates. Spoon any collected juices over the top. Serve immediately. The lamb needs nothing else, though a simple salad of bitter greens or roasted spring vegetables would be welcome alongside.

Chef Tips

• •Seek out lamb from farms that practice rotational grazing. The meat has a cleaner flavor and the farming builds soil rather than depleting it. Your butcher should know the source.
• •The herbs must be fresh. Dried herbs will not cling properly and lack the brightness this dish requires. If you grow rosemary and thyme, now is the time to use them.
• •Save the lamb bones after dinner. Roasted lamb bones make an extraordinary stock for risotto or a spring vegetable soup.
• •A simple red wine from the Rhône or a rustic Bandol pairs beautifully. Look for something with enough structure to stand up to the lamb but not so heavy that it overwhelms the herbs.

Advance Preparation

• •The herb paste can be made up to 4 hours ahead and refrigerated. Bring to room temperature before using.
• •The lamb can be seared up to 2 hours before roasting. Keep at room temperature, loosely covered, then apply mustard and herbs just before the oven.

Frequently Asked Questions

Nutrition Information

1 serving (about 175g)