Rack of lamb with mustard is a delicious and slightly unusual variation of lamb. It tastes best if the meat is left to marinate overnight, but if you don't have time for that, rack of lamb with mustard tastes good anyway.
2 square
2 tbsp mustard
1/2 ts pepper
2 finely ground cloves of garlic
Salt
Spread the lamb carrés with a mixture of mustard, pepper and garlic. Let the meat rest for a few hours in the fridge, if you have time for that. Sprinkle with salt of your choice and place them on a hot grill or in a grill pan for a few minutes, to get a nice crust. Then put them in the oven at 180 degrees until the baking thermometer shows 50 degrees. It takes about 20 minutes. Let the meat rest for a few minutes, before dividing it.
Served with oven-baked onions, oven-baked root vegetables and curry and mustard sauce.
You can find the recipe for the sauce here .
The recipe for the vegetables can be found here .
The recipe for the oven-baked onion can be found here .
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