Mustard and Rosemary Crusted Rack of Lamb


2 Racks of Lamb

Olive Oil

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

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Soil Association
2015 Taste of the West Award
Food and Drink Devon
Great Taste

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