Ingredients:
1 Rack of Lamb (cap on, fat trimmed to use as butter)
2 tbsp Olive oil
3 Garlic cloves, smashed
1 tbsp Fresh thyme leaves
1 tbsp Fresh rosemary, chopped
1 tbsp Dijon mustard
Salt and pepper to taste
For Herb Butter:
100g Unsalted butter
2 tbsp Fresh parsley, chopped
1 tbsp Fresh rosemary, chopped
Zest of 1 lemon
1 tbsp Fresh thyme, chopped
INSTRUCTIONS
Step 1
Prepare the Lamb: Trim the fat cap from the lamb rack and set aside for the herb butter. Season the lamb rack generously with salt and pepper.
Step 2
Sear the Lamb: Heat olive oil in a heavy skillet over medium-high heat. Once hot, place the lamb rack fat side down and sear for 4-5 minutes until the fat cap is golden and crispy. Turn the rack and sear on all sides for 2-3 minutes. Add garlic and thyme to the pan and cook for an additional minute.
Step 3
Roast the Lamb: Preheat the oven to 180°C. Transfer the lamb to the oven and roast for 10-12 minutes for medium-rare, or adjust based on your desired level of doneness.
Step 4
Make the Herb Butter: While the lamb roasts, cut the trimmed fat cap into small chunks and melt in a small saucepan over low heat. Add fresh herbs, parsley, rosemary, lemon zest, and a pinch of salt to the butter. Stir well.
Step 5
Serve: Remove the lamb from the oven and let it rest for 5 minutes. Slice between the bones and serve with the herb butter sauce drizzled over the top.
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