Roasted Rack of Lamb with Honey Mustard Glaze

Instructions

• 1

  Cut small slits into the top of each rack between the bones. Push a piece of garlic and rosemary into each cut.

• 2

  Whisk the honey and mustard together. Place the lamb in a large resealable bag and pour over the honey mixture. Seal and massage to evenly coat. Refrigerate for 2 hours to overnight to marinate.

• 3

  Insert the wire rack into position 6. Set the oven to Roast, Super Convection, 175°C, for 35 minutes, enable Rotate Remind and press Start to preheat. Meanwhile, continue to the next step.

• 4

  For easy cleaning and to avoid burning, line the roasting pan with foil and place the grilling rack on top. Place the lamb, upright, with the bones interlocked on the rack.

• 5

  Once preheated, place the pan in the oven and cook for 35 minutes. When the Rotate Remind signals, rotate the pan and continue cooking.

• 6

  Insert a meat thermometer into the thickest part and cook until the desired doneness. 52°C for medium-rare. 57°C for medium 62°C for medium-well

• 7

  Allow the lamb to rest in a warm place for 15 minutes.

• 8

  Cut each rack in half, or into double cutlets and sprinkle with sea salt.