Ingredients

Let’s Cook!

• 1
  [Herb oil] Slice garlic thinly, coarsely chop the herbs and soak them in the olive oil.
  
• 2
  [Prepare the meat] Rub a generous amount of herb salt on the surface of the rack of lamb. Drizzle on the olive oil and leave it for 1 hour to overnight if possible.
  
• 3
  [Pan-fry the lamb] Heat the skillet and cook the lamb on both sides until golden brown. (You will use the same skillet to make the sauce from Step 7.)
  
• 4
  Bake the lamb in the oven at 200℃ for 15-20 minutes. Adjust the cooking time according to the size and the thickness of the lamb.
• 5
  The baked lamb will become thicker and springy. Insert a skew in the middle of the lamb and leave it for a few seconds. Pull it out and put the skewer on your lower lip right away, if it does not feel "cold", it is done baking.
  
• 6
  Cover it with aluminum foil and leave it in a warm area for more than 10 minutes to continue cooking in residual heat.
• 7
  [Make the sauce] Add the balsamic vinegar and honey in the skillet that you used to cook the lamb at Step 3, and simmer until thick.
• 8
  Turn off the heat and melt butter with residual heat. Add the grainy mustard and the sauce is done. Add some soy sauce to bring the flavors together if desired.
• 9
  Use a rubber spatula to collect the honey balsamic sauce and scoop it up with a spoon and pour it over the lamb.
  
• 10
  Bring the rack of lamb to the table and cut it in front of your guests to liven up the atmosphere.