Ingredients:
NZ Gourmet Gift Tarragon & Roast Garlic Mustard
600-800gm Rack of Lamb (or boned Lamb Roast)
3 tbsp. honey
Juice of 1 lemon
12 shallots, peeled
1 tbsp. olive oil
12 cloves garlic, peeled (wonderful roasted)
Mix together mustard, honey and lemon juice until well blended. Pierce lamb all over with tip of small knife or sharp fork. Rub lamb with generous amount of salt and pepper. Spoon the mustard mix over lamb. Set in pan, cover and refrigerate for several hours. Preheat oven to 225°C.
Place lamb, meat side up, on rack in roasting pan. Surround with shallots and garlic and drizzle them with
the olive oil. Roast 45 minutes to 1 hour, basting every 10 minutes. Check with meat thermometer,
135 for rare; 145 for medium. (It should be served while still PINK.) You should end up with a deliciously crusted roasted lamb!
Remove from oven and let rest 5 mins before slicing. Carve into chops. Arrange the shallots and garlic onto each plate. This recipe is really easy - if you wish, you can also use lamb chops.