Rack of Lamb with Dijon Glaze

Ingredients

• 1 lb New Zealand spring rack of lamb, fat trimmed
• salt and pepper

Marinade:

• 4 cloves garlic, minced
• 2 Tbsp - Dijon mustard
• 3 Tbsp - Balsamic vinegar
• 1 tsp - Sugar
• 1 ½ Tbsp - Dried rosemary
• 2 Tbsp - Dried Parsley

Preheat oven to 450 degrees.

Combine all ingredients for marinade. Season lamb with salt and pepper. Lay lamb chops in a bowl, add marinade and let it marinate  overnight.

Roast lamb in the center of the oven for about 12 - 18 minutes for medium rare, or until the internal temperature is 130° - 135°. Remove from oven and cover with foil for about 5 - 10 minutes before slicing. Use a very sharp knife to carve between the ribs.