2 Racks of Lamb
4 tbsp Dijon Mustard
3 Cloves of Garlic, crushed
3 tbsp Rosemary, finely chopped
4 tbsp Dried Parsley
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
Cut from best-end of loin, on the bone and smartly French-trimmed, this is a fantastically impressive dinner party piece. Yet it’s easy to cook and...