[Herb oil] Slice garlic thinly, coarsely chop the herbs and soak them in the olive oil.
[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.
[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.)
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.
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.
Cover it with aluminum foil and leave it in a warm area for more than 10 minutes to continue cooking in residual heat.
[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.
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.
Use a rubber spatula to collect the honey balsamic sauce and scoop it up with a spoon and pour it over the lamb.
Bring the rack of lamb to the table and cut it in front of your guests to liven up the atmosphere.
Story Behind this Recipe
Ever since I moved to the house I live in now, and found a supermarket that carries rack of lamb, I've been cooking it whenever I have guests over. I posted this recipe so I can remember the baking temperature and the time of my current oven.
The details of this recipe can be found on my blog.