Mustard & rosemary-crusted rack of lamb

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olive magazine

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Recipe by olive magazine

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1. Put the racks in a dish flesh-side up and make slashes into the flesh with a sharp knife to allow the flavours to penetrate. Mix together 2 tbsp olive oil, the mustard, garlic, rosemary and parsley. Season well and rub the mixture onto the flesh to coat the lamb evenly. Cover and marinate in the fridge for 1 hour or, ideally, all day.
2. Heat the oven to 200C/fan 180C/gas 6. Put the lamb in a roasting tin and cook for 15-25 minutes depending on the size of the rack. Remove from the oven, cover with foil and rest for 10 minutes before carving into cutlets and serving on warmed plates.

341 kcalories, protein 35.6g, carbohydrate 2.1g, fat 21.2 g, saturated fat 8.6g, fibre 0.8g, salt 1.01 g

Latest comments and suggestions

• Moosepup

  26 December 2007

  Moosepup rated and commented on this recipe

  

  Simple and extremely tasty. As an aside, I found my lamb to be completely uncooked at the 15 minute mark, but 25 minutes gave us beautiful pink meat.

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• HayleyGrice

  22 April 2008

  HayleyGrice rated and commented on this recipe

  

  Well received by my guests. The timings are way out, however. I had fairly big cutlets and they took 45 minutes, and were still very pink on the inside.

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• Poshjon

  11 January 2009

  Poshjon commented on this recipe

  Had my 13 year son do the prep. and cooked it for around 30 minutes as my wife doesn't like meat too pink. A really easy dish to cook and to my surprise, the boys enjoyed these as well as my wife.

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• di

  16 January 2009

  di commented on this recipe

  My husband is not to keen on Mustard but thoroughly enjoyed this, as did all of our dinner guests. Very simple but delicious!

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• Caroline

  07 April 2009

  Caroline rated and commented on this recipe

  

  Cooked this for a dinner party. Wonderful flavours and not too overpowering on the mustard. The cooking times were right for me although I marinated and cooked my lamb as smaller 3 rib joints.

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• Slowcooker

  12 April 2009

  Slowcooker commented on this recipe

  Suggest that you cook for at least 30 mns or it is still bleating!!!!!

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• Samantha

  28 June 2009

  Samantha rated and commented on this recipe

  

  Really easy to prepare and cook and absolutely lovely!! I gave mine an extra few minutes and still pink.

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• laurabee

  20 July 2009

  laurabee rated and commented on this recipe

  

  This was lovely! I gave it about 30 mins and the lamb was still pink in the middle. The coating was a lovely flavour ans would definitely make again! :)

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• ChrisA

  14 August 2009

  ChrisA commented on this recipe

  Great recipe! Some leftover vinaigrette combined with the juices from the pan made a lovely sauce.

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Ingredients

• 6 baby or 3 large French trimmed rack of lamb (most supermarkets sell these ready-prepared)
• olive oil
• 4 tbsp Dijon mustard
• 3 garlic cloves , crushed
• 3 tbsp rosemary , very finely chopped
• 4 tbsp dried parsley

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Difficulty and servings

Serves 6

Preparation and cooking times

Prep 20 mins

Cook 25 mins

Ingredients

• 6 baby or 3 large French trimmed rack of lamb (most supermarkets sell these ready-prepared)
• olive oil
• 4 tbsp Dijon mustard
• 3 garlic cloves , crushed
• 3 tbsp rosemary , very finely chopped
• 4 tbsp dried parsley

341 kcalories, protein 35.6g, carbohydrate 2.1g, fat 21.2 g, saturated fat 8.6g, fibre 0.8g, salt 1.01 g

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