Roasted Rack of Lamb

• 1 rack French Cut Lamb (7 Bones)
• 2 Tablespoons Minced Garlic
• 2 Tablespoons Chopped Fresh Rosemary
• 2 teaspoons Kosher Salt
• 1- 1/4 teaspoon Fresh Cracked Black Pepper
• 2 Tablespoons Dijon Mustard
• 3 Tablespoons Olive Oil

1. Preheat oven to 450 degrees (230 degrees C).
2. In a large bowl, combine the garlic, rosemary, 1 teaspoon salt, and 1/4 teaspoon pepper.
3. Add 1 tablespoon of olive oil and stir well.
4. Set aside.
5. Season the rack all over with the remaining salt and pepper.
6. Heat the remaining 2 tablespoons of olive oil in an ovenproof skillet over high heat.
7. Sear the rack of lamb until brown on all sides and set aside for a few minutes.
8. Brush the rack of lamb with the mustard mixture.
9. Cover the bones with foil to prevent them from burning.
10. Place the rack back on the skillet with the bones curving down.
11. Roast the lamb in the over for 12-18 minutes.
12. Cooking time will depend on how done you want your lamb.
13. Let the lamb rest for 5 minutes before cutting.

rack, garlic, rosemary, kosher salt, fresh cracked black pepper, dijon mustard, olive oil

Taken from tastykitchen.com/recipes/main-courses/roasted-rack-of-lamb/ (may not work)