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Mustard and Rosemary Crusted Rack of Lamb
Mustard and Rosemary Crusted Rack of Lamb
Ingredients
2 Racks of Lamb
Olive Oil
4 tbsp Dijon Mustard
3 Cloves of Garlic, crushed
3 tbsp Rosemary, finely chopped
4 tbsp Dried Parsley
Method
Preheat the oven to 200C/400F/Gas Mark 6. Place the lamb in a dish and slash the flesh with a sharp knife. Mix 2 tbsp of oil with the mustard, garlic, rosemary and parsley and rub over the lamb. Marinate in the fridge for 1 hour.
Put the lamb in a roasting tin and cook for 15-25 minutes. Remove from the oven, cover with foil and rest for 10 minutes.
Carve and serve.
Source: BBC Olive Magazine
Lamb Rack (Trimmed)
Lamb Rack (Trimmed)
Cut from best-end loin, on the bone, this always looks impressive. Yet it’s easy to cook and serve – just roast it quickly and carve into cutlets. This item is sold in 500g packs.
Price in GBP
£9.99
© 2012 The Well Hung Meat Company
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