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Ingredients
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Lamb and Marinade
Finishing & Serving
Method
Lamb and Marinade
Prep the lamb
Remove racks from refrigerator 30–45 minutes before cooking to come to near room temperature. Pat each rack dry thoroughly with paper towels. Inspect frenched bones and trim any excess fat or silver skin so racks sit flat.
Make the marinade
In a small bowl combine olive oil, minced garlic, chopped rosemary, chopped thyme, Dijon mustard, lemon zest, kosher salt, and freshly ground black pepper. Whisk until smooth and emulsified.
Coat and marinate
Place each rack in a shallow dish or large resealable bag. Rub the marinade evenly over both sides and the exposed bones. Cover or seal and refrigerate for at least 1 hour and up to 4 hours. If short on time, marinate 30 minutes at room temperature.
Cooking & Finishing
Preheat oven and sear
Preheat oven to 400°F (200°C). Heat a large ovenproof skillet or heavy sauté pan over medium-high heat until very hot. Add 1 tablespoon olive oil. Place racks bone-side down so meat makes contact with pan; sear 2–3 minutes until deeply browned. Turn and sear the other side 1–2 minutes just to color. If rack is too wide for one pan, sear in batches.
Roast to temperature
If not already in an ovenproof pan, transfer racks to a rimmed baking sheet or roasting pan, bone side down. Roast in the preheated oven until internal temperature reaches 125°F (52°C) for medium-rare or 135°F (57°C) for medium, about 12–18 minutes depending on rack size and oven. Use an instant-read thermometer inserted into the thickest part of the meat between the bones to check temperature.
Rest and baste
Remove racks from oven and transfer to a cutting board. Add unsalted butter to the hot pan (if using same pan) to melt; tilt pan and spoon melted butter over the racks to baste. Tent the racks loosely with foil and rest 8–10 minutes. During resting carryover will raise temperature ~5°F (3°C).
Slice and serve
Using a sharp chef's knife, cut between the bones to create individual chops (or cut each rack into 2 racks of 2 chops if preferred). Sprinkle chopped fresh parsley over the cut meat and serve with lemon wedges on the side for squeezing. Season to taste with additional salt or pepper if desired.