1 T flat leaf parsley, finely chopped
1 t rosemary, finely chopped
2 t thyme, finely chopped
1 T chives, chopped
¼ C bread crumbs
3 T Dijon mustard
1 rack of lamb*, frenched
salt and pepper
Preheat oven to 475°. Combine all the chopped herbs as well as the breadcrumbs in a bowl. Set aside.
In an oven proof sauté pan large enough to accommodate the rack, heat the olive oil. Season the meat liberally with salt and pepper. Once the pan is smoking hot sear all sides of the lamb until it is a golden brown color. Remove from the pan and let cool slightly.
On the topside of the meat, slather mustard and sprinkle with the herb breadcrumb mixture. Return to the sauté pan and place in the preheated oven. Bake for 15 to 20 minutes or until a meat thermometer reaches 125° for medium-rare. Remove from the oven and let rest for 3 to 5 minutes before carving. Serves 2.
* In Sonoma County we recommend CK Lamb, a local producer of delicious lamb.
Pairs well with Lambert Bridge Merlot, Crane Creek Cuvee and Cabernet Sauvignon