Mustard Roasted Rack of Lamb

This mustard roasted rack of lamb recipe is one that I adapted from my mother. This roasted rack of lamb recipe is easy to make, has little prep time, and can be made in hurry. Perfect for a busy weeknight or last-minute football party. This healthy gluten free lamb recipe also pairs amazing with my Crock Pot Ratatouille and my Pesto Mashed Cauliflower. -The Accidental Chef

Serves 4

Ingredients:

•  1 Australian Lamb Rack (8-9 chops Kirkland Signature Costco) * can use other rack of lambs, with the fat trimmed off
• 4 tsp of Dijon Mustard
• 1 tsp of Lemon & Pepper Seasoning
• 1 tsp of Ground Cumin
• 1 1/2 tsp of Sage powder

Directions:

Preheat oven to 375 degrees.

Use 1/2 tsp of the lemon and pepper seasoning, 1/2 of the ground cumin, 1/2 tsp of sage powder and massage it into the meat.

Then coat the meat with 2 tsp of the mustard.

Sprinkle 1/2 of the sage powder on top,

place the lamb onto a roasting rack and place into the oven for 15 minutes.

After minutes, take the lamb out,

using a brush coat the lamb again with the last two teaspoons of the mustard and sprinkle 1/2 tsp sage powder on top.

Turn the oven down to 350 and place back into the oven for 15 minutes.

This will give you nice, rare lamb– it is very easy to overcook lamb, you can leave the lamb in for longer if you don’t like rare but monitor the time you leave it in the oven.

Once the 15 minutes is up, take the lamb out of the oven and WAIT 5 minutes at least before cutting into the lamb. This helps keep all those yummy juices in the lamb.

Slice the lamb into chops, and then sit down and enjoy!

Servings: 4 (2 chops per person) | Calories per serving: 327 | Fat: 24.7 g | Carbs: 0.2 g | Protein: 22.3 g