- 2 racks of lamb, 1-1/2 to 2-1/2 pounds, about 7 to 8 individual chops each
- 4 Tbsp. Dijon mustard
- 4 tsp. garlic powder
- 2 Tbsp. soy sauce
- 1 Tbsp. fresh thyme, chopped
- cracked pepper
- pinch of Kosher salt
- 2 Tbsp. extra-virgin olive oil
Bake on the middle oven rack for 25 minutes for rare (145°), 30 minutes for medium rare (160°) and 40 minutes for well-done (170°).
For a crispier crust, place the lamb under the broiler 4 to 6 inches from the heat source for an additional 2 minutes. Keep an eye on the oven to make sure it does not burn.
Transfer the racks of lamb to a cutting board and cover lightly with foil. Let rest for 5 to 6 minutes. Slice the racks into chops by cutting between the bones. Place on a platter or serve 2 to 3 chops per plate.
Prep Time: 20 minutes
Inactive Prep Time: 5 to 6 minutes
Cook Time: 30 to 35 minutes
This recipe may appear slightly modified from what you've seen on television.