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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.