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

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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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