Frenched Rack of Lamb with Rosemary Mustard Sauce

By TFerg

Melt in your mouth easy lamb dish!

Ingredients

• 1-1 1/2 pound rack of lamb (8 pieces)
• 2 large garlic cloves chopped
• 1/2 teaspoon salt
• 6 tablespoons grainy mustard
• 1 tablespoon soy sauce
• 2 tablespoons fresh rosemary chopped
• 2 tablespoons fresh lemon juice
• 1/2 cup olive oil

Preparation

Step 1

Place lamb in a glass baking dish
Mix all other ingredients in a bowl
Spread mustard marinade evenly over the lamb
Cover with plastic wrap and refrigerate for at least an hour (up to 8)
Remove from refrigerator and let stand for 1 hour (to get to room temp)
If the lamb is not at room temperature it will not cook evenly
Pre-heat oven to 400
Bake uncovered bone down for 30 minutes
Internal temperature for rate is 125 degrees (best!)