Elegant, tender and easy to portion, roasted rack of lamb makes an impressive centerpiece for any formal feast.

Preparation

Preheat oven to 400°F.

French the racks of lamb (see instructions below), then season both sides with salt and pepper and sear in a hot pan until all sides are well browned.

Remove ribs from heat and coat each one evenly with Dijon mustard, and then with chopped herbs and garlic. Transfer ribs to the oven and roast for approximately 18–20 minutes, or until the internal temperature reaches 125°F for medium-rare. 

Let ribs rest approximately 10 minutes before slicing into 1- or 2-bone portions.

How to French a Rack of Lamb:

Begin by cutting across the rib bones approximately ½ inch above the eye of the rib, then turn the rack over and contine the cut on the inside of the ribs. (These will be the guidelines above where the meat will be removed.) Leaving the rack inside up, run the tip of a sharp knife from the cut line to the end of the bone, cutting through the sinew, which should pull away from the bone slightly as you cut.

When all of the bones have been scored, stand the ribs upright and use a clean, dry cloth or paper towel to push the meat down between the bones. Work from rib to rib until you reach the cross cut, then cut out the meat between the bones with a sharp, thin knife. At this point, the bones should be clean of all meat and sinew. Any remaining can be scraped off with the edge of a knife or pulled off with a dry towel. Any excess fat can be removed from the top of the eye, but be careful not to expose the meat underneath.