Herb-Crusted Rack of Lamb with Mint Gremolata

• 2 rack of lamb, frenched
• 2 tbsp fresh rosemary
• 1 tbsp fresh thyme
• 4 clove garlic
• 2 tbsp dijon mustard
• 0.5 cup almond flour
• 3 tbsp olive oil
• 0.5 cup fresh mint
• 1 tbsp lemon zest
• 1.5 tsp salt
• 1 tsp black pepper

Instructions

1. 1

   Preheat the oven to 425F and season the lamb racks all over with salt and pepper.

2. 2

   Sear the racks in olive oil in a hot ovenproof skillet until browned on all sides.

3. 3

   Brush the meaty side with dijon mustard, then press on a mix of almond flour, minced rosemary, thyme, and half the garlic.

4. 4

   Roast 20 to 25 minutes until an instant thermometer reads 130F for medium-rare.

5. 5

   Let the lamb rest 10 minutes before slicing between the bones.

6. 6

   Mince the mint with the remaining garlic and lemon zest to make the gremolata.

7. 7

   Slice into chops and scatter the mint gremolata over the top.