Serves 6

Preheat oven to 450 degrees F.

2  1 1/2 lbs of Baby Frenched Rack of Lamb.

Salt and Pepper for dusting Lamb

4 Tablespoons of Extra Virgin Olive Oil

2 ounces of Grey Poupon Mustard

3 Cloves of Minced Fresh Garlic

2 very large tablespoons of Fresh Rosemary

Season the racks of Lamb with Salt and Pepper. Combine the other ingredients in a bowl. Place the racks of lamb in a casserole dish standing upright. Brush the Racks with the glaze. Roast the Lamb until the center is medium rare about 22 minutes. Remove the Racks of Lamb and let rest before slicing.

About The Author

Chef Mary Beth Lawton-Johnson

Certified Chef de Cuisine, Certified Executive Pastry Chef, Culinary Designer, Chef Mary Beth creates delicious and elegant culinary works of art that should be in a museum, as described by E. Oppenheim. She is a professional chef who has made her career as a private personal chef in the luxury field for over 25 years. Chef Johnson is the recipient of numerous culinary and visionary awards in her field and is often in the media for her expertise as well as appearing on television and she is an author to writing for major media publications.

Related Posts