Roasted Rack of Lamb with Mustard Glaze

Instructions

• 1Cut small slits into the top of each rack between the bones. Push a piece of garlic and rosemary into each cut.
• 2Whisk the honey and mustard. Place the lamb in a resealable bag and pour over the marinade. Seal and massage to evenly coat. Refrigerate for 2 hours to overnight.
• 3For easy cleaning and to avoid burning, line the roasting pan with foil and place the broiling rack on top. Place the lamb with the bones interlocked on the rack.
• 4Insert the wire rack into position 6.
• 5Once preheated, place in the oven and start the timer. When the Rotate Remind signals, rotate the pan and continue cooking. Cooking time is for medium-rare to medium doneness.
  Tip: A meat thermometer can be used to check for doneness, 125°F is the ideal temperature for medium-rare.
• 6Remove from the oven and rest in a warm place for 15 minutes.
• 7Cut each rack in half, or into double cutlets and sprinkle with sea salt.