Roast Lamb Guard of Honour with Mustard

Serves: to serve 4

Prep Time: 20 Minutes + waiting

Cook Time: 35 Minutes

Ready In: 55 mins
+ waiting

Ingredients

2 racks of - lamb - each with 6 cutlets (chined)

3 tablespoons - olive oil

  - salt and pepper

4 tablespoons - Dijon mustard

4 cloves - garlic

2 tablespoons - freshly chopped rosemary

Directions

1. Use a sharp knife to trim off any fat from the ends of the lamb bones and scrape the bones clean. There should be between 1" and 2" (2.5cm - 5cm) of bone exposed. Stand the racks, fat side outermost in a lightly oiled roasting tin and interlock the exposed bones just as you would interlock your fingers. Rub the olive oil into the fat along with plenty of salt and freshly ground pepper.
2. Peel and crush (mince) the garlic cloves and mix together with the mustard and rosemary, then brush or rub this mixture all over the fat part of the oiled lamb. Leave this to stand at room temperature for between 1 and 4 hours so that the flavour marinates into the lamb.
3. Sprinkle the joints with more salt and pepper, cover the exposed tips with foil, then roast for 10-15 minutes in a preheated moderately hot oven (Mk 6 - 400ºF - 200ºC) until the surface of the meat is nicely browned. Lower the oven to Mk 3 - 325ºF - 170ºC and roast for a further 10 - 20 minutes (depending on the size of the lamb rack, and how rare or well done you want your lamb). A meat thermometer inserted into the thickest part of the meat should read 125°F (52°C) for rare or 135°F (57°C) for medium rare. Remove from the oven, cover with foil and let rest for 10-15 minutes. NOTE: It's always best to remove meat before it reaches the required temperature. A thermometer inserted diagonally into the center of meat that registers 125°F will rise to 130°F to 135°F while the meat stands.
4. Cut the lamb chops away from the rack by slicing between the bones. Serve 2-3 chops per person. Serve hot with new potatoes tossed in butter and sprinkled with chopped parsley and a few matchstick carrots.