Mustard Rack of Lamb
By Chef Judith Gilbert of Cardrona Hotel &
Restaurant, Wanaka, New Zealand
simple recipe has restaurant-style presentation
4 x 6 bone Lamb Racks, (trimmed of fat)
1 cup clear honey
2 tbls. Delmaine Wholegrain Mustard
1 tbls. Fresh Rosemary (finely chopped - if dry, use half of this
1. Preheat the oven to 2001⁄4C. Roast the
lamb rack for 20-25 minutes for medium or to your liking. Meanwhile,
mix the rest of the ingredients and gently heat without allowing
Remove the lamb rack, cover with foil and let stand for 5 minutes.
Place the racks on 4 plates and pour over the sauce. Garnish with
fresh rosemary and finely chopped spring and red onion.
Corbana Select Marlborough Merlot