Mustard & Rosemary Crusted Rack of Lamb's Recipe

Mustard & Rosemary Crusted Rack of Lamb is one of simple french's recipe. It was practiced at Miele Demo Kitchen on Grand Opening Jakarta Culinary Festival 2010 . It was practiced by Sandra Djohan, one of celebrity chef in Indonesia. She said that this recipe was easy to be practiced. So, for the beginner, don't take long time. Just practice asap. Enjoy it.

Ingredients :
• 2 small racks of Lamb ( 4 ribs each or 8 ribs each)
• Olive oil to coating
• 4 tbsp Dijon Mustard (preferable with grains)
• 3 garlic cloves, crushed
• 3 tbsp fresh rosemary
• 3 tbsp dried parsley
• 3 tbsp fresh parsley

How to Cook :
• Put the rack on the dish flesh side up and make slashes into the flesh with a sharp knife to allow the flavors to penetrate. Mix together 2 tablespoon olive oil, the mustard, the garlic, the rosemary, and the freshky chopped parsley and dried parsley.
• Heat the oven to 200 celcius fan 180 celcius, gas mark 6. Put the lamb in the roasting pan and cook for 25-30 minutes depending on the size of the rack. Remove from the oven, cover with foil and rest for 10 minutes before carving into cutlets and serving on the warmed plates.
• Note :
For addition, you can coat the lamb first with browning both sides, so it gives more flavor and it has succulent tender and more crispy and then rest for 2 minutes before putting them in the oven. Coat then marinating for at least one hour to give it more subtle favor in the end. but last, this addition depend on you. you want to do it or not is up to you.