|1 to taste||Salt & freshly ground pepper|
|1||Lamb rack (Main)|
|3 Tbsp||Dijon mustard|
|¼ cup||Fresh mint|
|2 Tbsp||Olive oil|
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- Heat oven to 220 degC. Halve lamb rack, trimmed of fat, at room temperature so you have two portions. Season meat with salt and pepper.
- Spread lamb evenly with Dijon mustard, leaving the bones clean. Press chopped fresh mint firmly onto meat to form a crust. Place racks in a low-sided roasting dish. Drizzle with a little oil and roast for 15 minutes for medium-rare.
- Remove to rest and keep warm for 10 minutes before serving. Serve half a rack per person with mashed potatoes and a green vegetable, such as beans.