• 6servings
  • 25minutes
  • 341calories

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Nutrition Info . . .

NutrientsLipids, Cellulose
VitaminsA, B9, C
MineralsPhosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 6 baby or 3 large French trimmed rack of lamb (most supermarkets sell these ready-prepared)

  2. olive oil

  3. 4 tbsp Dijon mustard

  4. 3 garlic cloves , crushed

  5. 3 tbsp rosemary , very finely chopped

  6. 4 tbsp dried parsley

Instructions Jump to Ingredients ↑

  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.


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