There are so many different species of animals out there that humans have brought to the table, and honestly there are many that i could do without. But with the case of Lamb, in my opinion they couldn't have brought a nicer thing.
Here in the picture there is a Rack of Lamb that has been Frenched, which basically means bones cleaned for appearance. The lamb itself was marinated in a rosemary, lemon and olive oil mix, then seasoned well with kosher salt and fresh ground black pepper. In an oven safe pan, sear the rack on all sides and place into the preheated oven at 450 degrees for approximately 4 minutes.
After 4 minutes take the pan out of the oven and rub the lamb with a mix of fresh basil, rosemary, lemon juice, and Dijon Mustard. Be sure to really rub it in well, just not getting it on the bare bones and fire it back into the oven for another 4 to 5 minutes. Then once again haul it out of the oven and let it rest for about 5 minutes before cutting to serve it.
This dish is a one pan dish that is very easy to execute, and you'll love it so much that you'll want to suck on the bones.Enjoy!
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