Ingredients 1 Rack of Somerset Lamb 2 tbsp. olive oil Salt and Pepper For the Herb crust 2 tbsp. fresh chopped Rosemary 2 tbsp. fresh chopped Thyme 2 cloves garlic 2 tbsp. olive oil Salt and Pepper For the sauce 1 Clove of crushed Garlic Half a cup of red wine Half a cup of lamb stock 2 tsp. grainy mustard Method
Pre heat the oven to 475 F. Season the rack of lamb all over. Put the olive oil in a heavy pan over a high heat, sear the rack, fat side down for two minutes. Then using tongs sear the top end of the rack for a minute. Remove the pan from the heat and cover lamb with the herb crust mixture, which should be prepared by whizzing all ingredients in a food processor. Next cover the ends of the bones with foil, and place the rack in a roasting pan, and cook in the preheated oven for 15 minutes to cook. Finally, prepare a sauce. Remove the cooked rack from the pan and allow to rest. Now add the sauce ingredients to the pan juices.