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Recipe by olive magazine

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1. Mix the rosemary with the crushed garlic, mustard and 3 tbsp olive oil. Season well.
2. Cut the racks of lamb into 2 or 3-bone portions and cover in the marinade, using your hands to coat evenly. Cover with cling film or put in a large freezer bag and leave to marinate for a couple of hours or overnight in the fridge.
3. When you are ready to cook, take the racks from the marinade and cook on the coolest part of the BBQ for 10 minutes, turning frequently for pink, or until cooked to your liking. Slice into individual cutlets and serve immediately.

Per serving

226 kcalories, protein 13g, carbohydrate 0.3g, fat 19.1 g, saturated fat 9.1g, fibre 0g, salt 0.18 g

http://www.bbcgoodfood.com/recipes/10945/

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Ingredients

• 2 sprigs rosemary , chopped
• 4 fat cloves garlic , crushed
• 4 tsp Dijon mustard
• olive oil
• 3 racks of lamb , about 6 bones each, French trimmed (if you're not serving this alongside other mains, cook 4 racks)

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Difficulty and servings

Serves 8

Preparation and cooking times

Ready in 30 minutes plus marinating

Ingredients

• 2 sprigs rosemary , chopped
• 4 fat cloves garlic , crushed
• 4 tsp Dijon mustard
• olive oil
• 3 racks of lamb , about 6 bones each, French trimmed (if you're not serving this alongside other mains, cook 4 racks)

Per serving

226 kcalories, protein 13g, carbohydrate 0.3g, fat 19.1 g, saturated fat 9.1g, fibre 0g, salt 0.18 g

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