Rack of Lamb with Mustard Crust

Name: Rack of Lamb with Mustard Crust
Yield: makes 4 servings
Ingredients: 2 racks of lamb, 8 ribs per rack, trimmed and fat removed (about 1 1/2 pounds total); 1/2 cup Dijon mustard; 2 tablespoons soy sauce; 1 teaspoon dried rosemary; 2 large garlic cloves, minced; 2 tablespoons olive oil

December 9, 2011

Have the butcher trim (french) the rib bones. In the convection oven, the cooking time is cut by about half, and the lamb turns out beautifully browned and very juicy. When still pink, it is the juiciest. It is best to marinate the lamb for at least an hour or even overnight.

Recipe notes

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