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New Zealand Frenched Rack of Lamb With Mustard Thyme and Garlic
Turn meat and potatoes night upside-down when you serve tender, mildly sweet lamb chops for dinner! Serve with buttery Gouda mashed potatoes for a fresh take on your favorite comfort food.
- 2 New Zealand frenched rack of lamb
- 2 Tbsp. olive oil
- 2 tsp. dried thyme leaves, crumbled
- 2 Tbsp. Dijon mustard
- 1 Tbsp. Lawrey's garlic salt
- Fresh cracked pepper to taste
- Preheat oven to 400°F.
- For the lamb: Season the lamb racks with garlic salt, pepper and thyme. Heat olive oil in a skillet over medium-high heat and brown lamb racks, remove from skillet.
- Arrange lamb racks, ribs side down, in a small roasting pan. Spread meat side with mustard. Roast lamb in middle of oven until a meat thermometer registers 125°F to 130°F for medium-rare, 25 to 30 minutes.
- To serve: When lamb reaches desired temperature, carefully transfer to a cutting board, tent with foil and let stand 5 to 10 minutes. (Lamb will continue to rise in temperature approximately 5°F)
- Slice lamb into chops and serve with Smoked Gouda Mashed Potatoes.