Minty Rack of Lamb
- 3 racks of lamb
- 2 tablespoons Dijon style mustard
- 2 cloves garlic, crushed
- 1 cup mint leaves, finely chopped
- 1 lemon, zest and juice
- 3 tablespoons extra virgin olive oil
- Salt and freshly ground black pepper
Spread the lamb racks with the mustard. Mix the garlic, mint, lemon zest and juice, olive oil and salt and pepper together. Press this mixture onto the mustard-coated lamb racks. Leave to stand for an hour or more.
Pre-heat the barbecue and place the lamb racks over a very gentle heat to cook.
Cook slowly for about 20-25 minutes turning occasionally, or until browned and crisp, while still juicy within.
Allow to stand to rest for at least 10 minutes before carving into neat cutlets and placing on a serving platter.