Mustard Glazed Lamb

• 1- 1/2 pound Rack Of Lamb - About 8 Chops (ask Your Butcher Or Meat Department To Trim The Rack For You, Saves Time And Stress!)
• 1/4 cups Dijon Mustard
• 1 Tablespoon Soy Sauce
• 1/2 Tablespoons Olive Oil
• 1 teaspoon Dried Rosemary
• 1 teaspoon Minced Garlic
• 1 teaspoon Black Pepper

1. Preheat oven to 400 degrees.
2. If the rack is not already trimmed, trim it first.
3. In a small bowl, stir together mustard, soy sauce, olive oil, rosemary, garlic and pepper to make a paste.
4. Using a basting brush, spread the paste to coat the lamb.
5. Coat along the shanks too if you have enough, it makes a delicious crust!
6. Place rack, rib side down, in a roasting pan (be carefulthe excess sauce DOES bake on and requires some scrubbing afterwards!
7. ).
8. Roast the lamb for about 30 minutes, checking the temperature with a meat thermometer.
9. 160 degrees is medium, 170 degrees is well done.
10. Remove from oven, crack and slice into chops and serve.

department, dijon mustard, soy sauce, olive oil, rosemary, garlic, black pepper

Taken from tastykitchen.com/recipes/main-courses/mustard-glazed-lamb/ (may not work)