Roast rack of lamb with rosemary
With rosemary, garlic and a kick of Dijon mustard, this marinated rack of lamb is great on the BBQ. All the prep can be done the day before.
- Serves: 8 persons
- 2sprigs rosemary, chopped
- 4fat cloves garlic, crushed
- 4tsp Dijon mustard
- olive oil
- 3rack of lamb, French trimmed
Step 1Mix the rosemary with the crushed garlic, mustard and 3 tbsp olive oil. Season well.
Step 2Cut the racks of lamb into 2 or 3-bone portions and cover in the marinade, using your hands to coat evenly. Cover with cling film or put in a large freezer bag and leave to marinate for a couple of hours or overnight in the fridge.
Step 3When you are ready to cook, take the racks from the marinade and cook on the coolest part of the bbq for 10 minutes, turning frequently for pink, or until cooked to your liking. Slice into individual cutlets and serve immediately.