One last thing from the bin; two tins of 6 chop, rack of lamb from the U.K. I’ve noticed that many of the supermarket butcher/traiteurs like to market quite a few of their products in oven ready containers.
This is a fairly simple recipe. With a sharp knife, poke a few holes in the rack of lamb to allow seasoning to penetrate. With your hands, rub the rack with about a tablespoon of olive oil. Prepare the Mustard-Rosemary coating. Mix together:
4 tbsp mustard
4 large garlic cloves, minced
1 tbsp dried parsley
1 tbsp dried rosemary
Salt and pepper
Coat all sides of the rack with this mixture, place inside of a large aluminum loaf pan, cover with saran wrap and refrigerate for at least 30 minutes, but longer is better, even over night. Preheat oven to 400 degrees. Remove the lamb from the refrigerator and roast for about 25-35 minutes. I cooked this one for 25 minutes. Allow to rest for 10 minutes before carving.
An Anjou Rose went down well.