It's been a while since I've shared a recipe with you all. CT and I have been cooking a lot the past few months sticking to a lot of our favorites, but trying out and perfecting some new recipes to share. This recipe we first cooked back in July for my Dad's birthday dinner and have cooked often since then. Rosemary is a key ingredient for this seasonal dish and one of my most favorite spices.
1 rack of lamb
4 garlic cloves, minced
1 cup of Dijon mustard
1 cup of extra virgin olive oil
4 tablespoons of finely chopped rosemary