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I always have the jarred chopped garlic on hand so i added garlic to the dijon mustard and then diluted the dijon mustard with some of the juice from the garlic.
Rack of lamb garlic mustard. In the oven at 180 for 45 minutes then 200 for 15 minutes then cut the rack into individual ribs for another 15 minutes. Try the same technique with beef or pork. The result is succulent perfectly roasted lamb. Insert slices of garlic and small pieces of rosemary into the slits.
I mixed the bread crumbs with fresh ground pepper garlic powder onion powder and rosemary. Sprinkle bread crumbs over surface of lamb pressing so it adheres well. Brush seared lamb with a thin layer of mustard. Sprinkle lamb with salt and pepper.
1 tablespoons vegetable oil. Transfer racks to 13x9 inch baking dish. A rack of lamb is seared and covered with a mix of breadcrumbs dijon mustard garlic and rosemary before roasting. 1 rack of lamb trimmed about 1 1 2 pounds 3 4 teaspoon salt.
Sit the lamb on a plate. Allow to marinate for 20 minutes in a cool place. Rack should look golden. In a bowl stir together bread crumbs garlic thyme rosemary butter and a pinch of salt.
Stir together bread crumbs parsley mint rosemary salt and pepper in a bowl then drizzle with 2 1 2 tablespoons oil and toss until combined well. Whisk together the honey wholegrain mustard and mint sauce then brush over the lamb racks. Whisk mustard garlic and chopped thyme in small bowl to blend. Place lamb on baking sheet rounded side up.
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