1/2 cup mustard 2 tablespoons soy sauce 1 teaspoon dried rosemary 1/4 teaspoon ground ginger 1 clove garlic 1 egg 2 tablespoons olive oil 2 racks of lamb Combine first 6 ingredients in container of an electric blender; process 15 seconds or until smooth. Add oil to mustard mixture, one drop at a time; process on low speed until light and creamy. Place lamb, fat side up, on rack in a shallow roasting pan; insert meat thermometer in lamb. Brush mustard mixture on lamb. Bake at 325 degrees for 1 hour and 20-30 minutes or until meat themometer registers 160 degrees.
How To make Rack Of Lamb with Herbed Mustard's Videos
Michelin star chef Stevie McLaughlin creates roast rack of Scotch lamb, herb & mustard crust recipe
2 Michelin star chef Stevie McLaughlin from Restaurant Andrew Fairlie at Gleneagles, Scotland’s only two Michelin star restaurant, takes us through how he creates a dish using a rack of Scotch lamb. The dish which is based around using the finest quality ingredients, is a Roast Rack of Scotch lamb, herb and mustard crust. This dish has a great classical element, uses ingredients from the restaurants secret garden, and is cooked with great care.
You can get the recipe here:
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This is a terrific classic Rack of Lamb recipe that makes the most of this premium cut of meat. An assertive rosemary garlic lamb rack marinade injects flavour before roasting in the oven, then it's served with a Salsa Verde which is an excellent sauce with lamb. Plus, the vibrant green colour looks so good!