3 tablespoons extra virgin olive oil
1 tablespoon Dijon mustard
4 garlic cloves, finely minced
1 tablespoon chopped fresh rosemary
1 teaspoon fresh thyme
2 (1 3/4-pound) racks of lamb, 8 chops each
1 teaspoon salt
½ teaspoon black pepper
1. Combine the oil, mustard, garlic, rosemary and thyme. Pat evenly over the meaty part of the chops. Allow the racks to stand 30 minutes at room temperature. Season evenly with the salt and pepper.
2. Preheat oven to 450 degrees. Coat a shallow baking pan with cooking spray. Place one rack with the bones facing up and the meaty part of the chop facing outward on the pan. Lean the second rack on the first, again with the meatiest part of the chops facing outward. Alternate the bones from each rack to interlace them. Roast 22-26 minutes, until ta meat thermometer inserted through the center of the chops (parallel to the counter) registers 125 (for medium rare). Allow to rest 5 minutes before cutting into chops. (The temperature will rise another 5 degrees).
Makes 6-8 servings
Nutritional analysis for each serving (2 chops, 8 servings): 367 calories, 29 g protein, 1 g carbohydrates, 0 g fiber, 26 g fat, 11 g saturated fat, 424 mg sodium