1 rack of lamb (6 cutlets) trimmed of all fat
1 juice of 1/2 lemon
2 tablespoon moutard de meaux (coarse french mustard)
2 tablespoon finely chopped mint
Moutard de meaux is thick and slightly “nutty” in flavor.
Pre-heat oven to 220’C. Rub lemon juice, salt and pepper into the flesh side of the rack of lamb and spread liberally with mustard to make a thick coating. Place meat, mustard side up, on a rack in an oven dish. Bake the meat on the top shelf of the oven for 20 minutes.
Remove and cool slightly, before pressing chopped mint into the crusty surface of the meat. Cover and refrigerate overnight before cutting into individual cutlets.
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