LAMB: A variation of the herb crust for roasting lamb racks.

RACK OF LAMB WITH PARSLEY & MUSTARD CRUST:



3 racks of lamb, trimmed

1 tbsp. chopped garlic

1 x 10oz. jar mint jelly

¼ cup Dijon mustard

¼ cup grainy mustard

1 tbsp. chopped fresh mint

2 tbsp. flat-leaf parsley

2 tbsp. olive oil

salt and freshly ground pepper



Combine mint jelly with mint and set aside.

In a small bowl, combine the two mustards, parsley, olive oil and garlic. Season lamb racks with salt and pepper to taste and brush mustard mixture over lamb. Refrigerate for 1 hour. Bring lamb to room temperature before cooking.

Preheat oven to 425 degrees F. Place lamb racks in roasting pan and roast 25 minutes for medium-rare, or until instant-read thermometer reads 145-150 degrees. Cook longer if more well-done meat is preferred.

Carve racks into individual chops and serve with mint jelly.