Lamb Rack with Garlic and Rosemary

Instructions

• 1

  Using a small sharp knife, cut small slits in the top of the lamb rack between the bones. Insert slices of garlic and rosemary into the cuts. Season with salt and pepper.

• 2

  Stir the honey and mustard together and brush half over the lamb.

• 3

  Insert the wire rack into the bottom shelf position. Preheat the oven. Select ROAST/ SUPER CONVECTION/350°F/30 minutes and press start.

• 4

  Set the broiling rack over the roasting pan. Place the lamb on the broiling rack.

• 5

  Once preheated, put the lamb in the oven and roast for 20 minutes. Remove the lamb and baste with the remaining marinade. Return to the oven and roast for the remaining 10 minutes.

• 6

  Remove the lamb from the oven, cover loosely with foil and set aside to rest for 15 minutes.

• 7

  To make the spinach and Parmesan salad, combine the spinach and Parmesan in a bowl. Drizzle with oil and season with salt and pepper.

• 8

  Cut each rack into individual lamb chops. Serve with spinach and Parmesan salad.