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1 rack of lamb, about 8 ribs
4 tsp freshly grated parmesan
1 tbsp chopped fresh thyme, or tarragon
1 tbsp finely chopped pine nuts, optional
generous pinch salt
generous pinch pepper
1 tbsp Dijon mustard
chopped fresh mint, optional
Preheat oven to 450F (230C). Line a rimmed baking sheet with foil. Rinse lamb and pat dry with paper towels. In a small bowl, stir Parmesan with thyme, pine nuts, salt and pepper. Place lamb on foil, fat side up. Spread fat side with Dijon. Sprinkle thyme mixture overtop and gently press in.
Roast 20 to 30 minutes, depending on size of rack, until a thermometer inserted into centre of meat reads 140F (60C) for medium-rare. Let stand 5 minutes. Slice into chops and sprinkle with mint.
Calories 177, Protein 20.8g, Carbohydrates 1g, Fat 9.5g.
Splurge on a delectable rack of lamb. The easy Parmesan-and-herb crust is finger-licking good.