Honey
Mustard Rack of Lamb
By Chef Judith Gilbert,
Cardrona Hotel & Restaurant,
Wanaka, New Zealand
This
simple recipe has restaurant-style presentation.
Made
with:
New Zealand Spring Lamb
Delmaine Wholegrain Mustard
Serves
4
Ingredients:
4 Lamb Racks (3 - 6 bones, trimmed of fat)
1 cup Clear Honey
2 tbls. Delmaine Mustard
1 tbls. Fresh Rosemary (finely chopped - if dry, use half
of this amount)
Procedure:
1. Preheat
the oven to 200 C. 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 to
boil.
2.
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.
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