|Mint & Herb Encrusted Lamb Racks
4 Rocky Mountain Lamb racks, trimmed
1 1/2 TBS Olive oil
1 Garlic clove, minced
Tony's Spring Lamb Seasoning
Pat lamb dry and combine olive oil and garlic, rubbing over roast. Then sprinkle with Tony's Spring Lamb & Bison Rub (also great Chef Mick’s Euro Crust Rub, Tuscan Grill Rub, or Z Blend Seasoning).
Rest seasoned roasts at room temperature for about an hour. Preheat oven and a shallow roasting pan to 450 degrees. Place racks in pan, fat side up in roasting pan and roast in the top of the preheated oven for about 10 minutes to sear, then turn temperature down to 375. Monitor internal temperature with a reliable meat thermometer, removing at about 115-125 degrees.
Rest roasts scattered on a cutting board for 5-10 minutes as you plate the rest of the meal, and then cut between the bones and serve with Mint Sauce, Mint Jelly, Horseradish sauce, Balsamico de Modena, Lingonberries, Cranberry Sauce, or your favorite fruit based sauce. Serves 8-12