Dijon Rosemary Rack of Lamb

Recipe by Nancy Josland Dalsin


2 racks of lamb, (12 oz/375 g each)
2 tbsp (25 mL) Dijon mustard
1 tbsp (15 mL) Worcestershire sauce
...1 tbsp honey (15 mL) honey
1 tbsp (15 mL) vegetable oil
1 tbsp (15 mL) chopped fresh rosemary
1 clove garlic, minced
1/4 tsp (1 mL) salt
1/4 tsp (1 mL) pepper


Mix all marinade ingredients together. Marinate lamb in marinade for several hours or overnight.

Preheat oven to 450ºF.

Scrape the garlic and herbs from the meat. Sear lamb rack in an ovenproof skillet for 2 to 3 minutes over a fairly high heat. Transfer to the oven and roast for 20 minutes, depending on desired doneness, let rest for 10 minutes.
The thickest part of the meat should register 125°F (52°C) (for rare) to 130°F (55°C) (for medium-rare) with an instant read thermometer.

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