Ingredients:
Rack of lamb
Sea salt and freshly ground black pepper to season
about 30ml mustard
10ml chopped fresh taragon
10ml chopped fresh rosemary
10ml chopped fresh thyme
2 garlic cloves, sliced
Method:
Preheat the oven to 180C.
Season the lamb and seal on all sides in a very hot pan.
Allow to cool slightly, then spread the mustard on the back of the rack.
Firmly press in the herbs and garlic.
Place in the oven for 15 minutes, then leave to rest in a warm place for 5 minutes before serving.
This sounds really delicious! I LOVE roast lamb and don't get to enjoy it nearly as much as when I lived in Hong Kong and Australia; I am definitely going to give this recipe a try. XOXO
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