- 1 Rack of lamb with 2 chops per person
- 1/4 cup olive oil
- 2 tbsp canola oil
- 2 Sprigs of fresh rosemary chopped
- 2 tbsp Dijon mustard
- 1 tsp Red chili flakes
- 1 tsp Salt
- 1 tsp Pepper
Preheat the oven to 450 degrees.
Heat a pan with the canola oil over high heat for 2 min. Add the rack of lamb and sear on both sides until brown. Immediately transfer the lamb to a roasting pan and insert the probe thermometer right through the center of the chops.
Bake in the oven until the temp reaches 135 degrees.
Remove from the oven, cover and let it rest for 10 min. Separate the chops by cutting close to the bone and enjoy!