Servings: 2 racks

2 Tbsp Dijon mustard 2 Tbsp Dijon mustard
2 Tbsp olive oil 2 Tbsp olive oil
1 Tbsp fresh lemon juice 1 Tbsp fresh lemon juice
2 tsp shopped fresh rosemary (or ¾ tsp dried) 2 tsp shopped fresh rosemary (or ¾ tsp dried)
1 tsp salt 1 tsp salt
¼ tsp ground black pepper ¼ tsp ground black pepper

Preheat oven to 425.
Season rack of lamb with salt and pepper.
Sear meat over high heat 2 minutes each side.
Using a pastry brush, coat rack with mustard mixture.
Roast until meat thermometer reads 130 for medium rare, approximately 15 to 25 minutes, dependind on size of rack.
Remove from oven and allow to stand for 5 to 10 minutes covered loosely with aluminum foil.