- 4 racks of free range lamb, trimmed
- 4 tbsp. Dijon mustard
- 8 tbsp. chopped Italian flat leaf parsley
- olive oil
Preheat the oven to 200°C. Season and sear the lamb racks in a hot frying pan with a drizzle of oil. Place the lamb rack in a roasting pan and cook in the oven for 15 minutes, for a medium cooking degree. Remove the meat from the oven, cover with foil and let rest for 5 minutes.
Pat the meat dry, paint the meat area with the dijon mustard and roll in the parsley. Serve.
Recipe courtesy of Franck Dangereux from The Foodbarn.