Herb And Mustard-Crusted Rack Of Lamb

• 1 cleaned 8-rib lamb rack (about 2 pounds)
• 1/4 cup grainy Dijon mustard
• 1 cloves of garlic
• 1 sprig each of rosemary, sage, and marjoram
• 3 sprigs thyme
• 1 bay leaf
• 1 tablespoon fennel pollen (optional)
• 1 tablespoon cracked black pepper

1. Preheat the oven to 450u0b0 F. Chop up the garlic and herbs in the food processor. When they are well chopped, add the mustard and puree until a smooth paste forms.
2. Smear the paste over the exterior of the lamb and place on a roasting pan. Season liberally with sea salt and roast for 15 minutes at 450u0b0 F. Turn the oven down to 325u0b0 F and cook for 30 to 40 minutes more, or until a meat thermometer registers 130 to 140u0b0 for rare to medium-rare. Let the roast rest for 15 minutes before carving and serving.

rack, mustard, garlic, rosemary, thyme, bay leaf, fennel pollen, cracked black pepper

Taken from food52.com/recipes/41957-herb-and-mustard-crusted-rack-of-lamb (may not work)