Rosemary Mustard Rack of Lamb

• servings: 4 servings
• active time: 10 minutes
• total time: 35 minutes

Ingredients

8 bone rack of lamb, trimmed & frenched

1 1/2 Tbsp olive oil

1 Tbsp dijon mustard

2 Tbsp lemon juice

1 1/2 Tbsp rosemary, chopped

1 tsp salt

1/4 tsp black pepper

Directions

Let lamb rack sit at room temperature for 30 minutes

Move oven rack to 8" below broiler. Preheat oven to 450F.

Wrap the exposed bones in aluminum foil ( so they don't burn - see pic).

There should be a layer of fat on the top of the rack of lamb - leave it there.

Mix all ingredients in a bowl and rub on rack of lamb, making sure to get the sides and beneath and/or around the layer of fat.

Cook fat side up in a roasting pan or a jelly roll pan ~ 20 minutes for rare (internal temperature ~125F) or 25 minutes for medium rare (internal temperature of ~135F).

Rest lamb rack 15 minutes loosely covered in aluminum foil before slicing.

Add salt to taste. Serve with mustard if ya like. Happy Eating! Beckie

Nutrition

• Serving Size: 2 bones each
• Calories: 415
• Total Fat: 24.9 g
• Saturated Fat: 7.1 g
• Trans Fat: 0.7 g
• Cholesterol: 145.2 mg
• Sodium: 831.3 mg
• Total Carbohydrate: 0.9 g
• Dietary Fiber: 0.2 g
• Total Sugars: 0.2 g
• Protein: 46.9 g