Herb-Crusted Rack of Lamb with Dijon Sauce

Ingredients

• 4 chops lamb rib chops
• 1 tbsp Dijon mustard
• 1 tsp tsp fresh rosemary
• 1 tsp fresh thyme
• 2 cloves garlic
• 2 tbsp almond flour
• 1 tbsp olive oil
• 1/4 cup heavy cream
• 1/4 cup chicken stock
• 1 tbsp butter
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. 1

   Preheat oven to 400°F (200°C). Season lamb chops with salt and pepper.

2. 2

   Sear chops in olive oil in an oven-safe skillet, 2 minutes per side, then remove.

3. 3

   Mix Dijon mustard, garlic, rosemary, thyme, and almond flour into a paste; coat the chops.

4. 4

   Roast in the skillet 10-12 minutes for medium-rare (internal 130°F). Rest 5 minutes.

5. 5

   Meanwhile, deglaze the pan with chicken stock, reduce by half, then stir in cream and butter until glossy.

6. 6

   Slice chops between the bones and serve with the pan sauce.