Rosemary and Mustard Crusted Lamb Rack

It is not often that I cook elaborate western dishes but when I do, I would sometimes do a roast lamb or beef. I know some people don't fancy lamb at all and my mum is one! However I believe a fresh cut of lamb does not smell at all especially if you season it with fresh herbs.



I was tempted to make lamb a few weeks back and went out of my way to a good supermarket to get a fresh rack. The local supermarket just around the corner from where I live don't stock lamb at all. So I had to go a little bit more out of my usual route. I used a combination of fresh sage and fresh rosemary (from my own pot in my balcony) for this particularly rack. I also think that mustard goes well as part of the marinade.





Rosemary and Mustard Crusted Lamb Rack

Ingredients:

1 1/2 Tbsp roughly chopped fresh rosemary
3 -4 sage leaves
1 finely grated Lemon zest
1 clove garlic finely minced
3 Tbsp olive oil
One piece 8 French-trimmed lamb rack
2 1/2 heaped Tbsp whole grained Dijon mustard
Sea salt to season
Freshly ground black pepper to season

Method:

1) Preheat the oven to 180ºC (350°F/Gas 4).

2) In a bowl add the rosemary, zest, garlic, olive oil, mustard, salt and pepper into a bowl and stir to combine.

3) Rub the marinade all over the rack and leave for 30 minutes.

4) Place the lamb over in a baking tray lined with aluminium foil. (If you like you can add some baby potatoes or vegetables on the bottom of the tray and place the rack on top of it)

5) Season with extra salt and pepper. Drizsle a bit more olive oil and place the sage leaves on top of the rack.

6) Roast the lamb for about 25 to 30 minutes, or until the lamb is cooked and nicely pink.

7) Remove the lamb from the oven and leave to rest in a baking tray loosely covered with foil for 5 minutes.

8) Cut the rack into each slice and serve with a side of roasted potatoes and vegetables.