Recipe for Roast Rack of Lamb 
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Yield:
6
Ingredients:
Amount Ingredient
2 x racks lamb - (14 bones total) frenched by butcher
1 tsp salt
1/2 tsp freshly-ground black pepper
1 tbl butter
2 tbl chopped fresh parsley
2 tbl chopped fresh mint
2 tsp chopped fresh rosemary leaves plus sprigs
for garnish
2 x garlic cloves finely chopped
Instructions:
Instructions: Heat oven to 400 degrees. Sprinkle lamb with salt and pepper. Melt butter in a large non-stick skillet. Sear lamb on both sides until golden.

In a small bowl, mix parsley, mint, rosemary and garlic. When lamb is cool enough to handle, brush with mustard. Pat herb mixture onto mustard.

Place lamb racks in a roasting pan. Roast 20 to 25 minutes for medium-rare. An instant-read thermometer should register 120 degrees. Let rest 10 minutes before slicing between the bones to separate chops. Garnish with rosemary sprigs.

This recipe yields 6 servings.

Description: "Ask your butcher to "French" the rack of lamb, this means removing the fat and membrane that covers the rib bones."

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