Rack of Lamb

• 3 pounds rack of lamb, trimmed
• 1 teaspoon coarse salt
• ½ teaspoon freshly ground black pepper
• 3 tablespoons chopped fresh rosemary
• 3 tablespoons chopped fresh sage
• 2 tablespoons chopped fresh parsley
• 3 large cloves garlic, minced
• 3 to 4 tablespoons good quality Dijon mustard

Preheat the oven to 400 degrees. Season both sides of the lamb with salt and pepper and roast it in the oven approximately 15 to 20 minutes until the meat is rare.

While the meat is roasting, stir together rosemary, sage, parsley, and garlic. Remove the lamb from the oven and brush it liberally with the mustard until it is well coated. Press the herb and garlic mixture onto the meat.

Return the lamb, herb side up, to the oven and roast 20 to 25 minutes more, depending on thickness, until the lamb is done and a meat thermometer registers 130 degrees for medium rare. Remove it from the oven and set it aside 5 minutes to rest.

Carve between the ribs and arrange 3 chops on each dinner plate. Serve with mint jelly, if desired.

Yield: 8 servings