Herb-Crusted Rack of Lamb with Mint Chimichurri

Ingredients

• 2 8-bone Rack of Lamb
• 3 tbsp Dijon Mustard
• 1 bunch Parsley
• 0.5 cup Mint
• 1 cup Pork Rinds
• 0.25 cup Olive Oil
• 2 tbsp Red Wine Vinegar

Instructions

1. 1

   Crush pork rinds into fine crumbs and mix with minced parsley and salt.

2. 2

   Sear the rack of lamb on all sides in a hot pan; let cool slightly.

3. 3

   Brush the fat side of the lamb with Dijon mustard and press into the pork rind herb mixture.

4. 4

   Roast at 400°F (200°C) until internal temperature reaches 130°F for medium-rare.

5. 5

   Finely chop mint, parsley, and garlic; whisk with olive oil and red wine vinegar to make chimichurri.

6. 6

   Rest the lamb for 10 minutes before carving into chops.

7. 7

   Serve with a side of roasted asparagus (optional).