2 tablespoons Dijon mustard
2 tablespoons dried rosemary, crushed in mortar
2 minced cloves garlic
1 teaspoon sea salt
½ teaspoon freshly cracked black pepper
Rack of lamb
1 teaspoon olive oil
Combine mustard, rosemary, garlic, salt and pepper into a paste and smear to cover rack of lamb completely. Let sit for 4 to 24 hours in refrigerator to let the flavors marry.
Preheat oven to 500°F. Place rack of lamb in a 12″ x 8″ x 2″ baking dish coated with olive oil. Roast uncovered for 4 minutes. Reduce heat to 350°F, and bake an additional 15 minutes or until a meat thermometer inserted in rack registers 180°F.
This Recipe was found at WellnessFeel.com and is a Virgin diet favorite!