Mustard Glazed Rack Of Lambserves 6
Level of Difficulty: Easy
(2) 1 1/2 lbs of New Zealand Rack of Lamb, Frenched
1 tablespoon of Salt for dusting
1 tablespoon of ground pepper for dusting
4 tablespoons of extra virgin olive oil
4 ounces of Grey Poupon Dijon Mustard
3 cloves of garlic, minced
3 sprigs of fresh rosemary
Preheat oven to 400 F. Roast
Season the racks of Lamb with the salt and pepper. Take your hand and run down the rosemary sprigs to release the leaves. Combine the rest of the ingredients including the rosemary and spread over the lamb. Stand the racks up in a baking dish. Roast the lamb until it registers 130 on a meat thermometer. Remove from oven. Let the meat rest before slicing.
Chef Mary Beth is a Certified Executive Pastry Chef and a Certified Chef de Cuisine through the American Culinary Federation. She is also a member of the IACP and The James Beard Foundation.
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