Honey Mustard Rack of Lamb
By Chef Judith Gilbert of Cardrona Hotel & Restaurant, Wanaka, New Zealand

Serves: 4

This simple recipe has restaurant-style presentation

Ingredients:
4 x 6 bone Lamb Racks, (trimmed of fat)
1 cup clear honey
2 tbls. Delmaine Wholegrain Mustard
1 tbls. Fresh Rosemary (finely chopped - if dry, use half of this amount)

Procedures:
1. Preheat the oven to 2001⁄4C. Roast the lamb rack for 20-25 minutes for medium or to your liking. Meanwhile, mix the rest of the ingredients and gently heat without allowing to boil.

2. Remove the lamb rack, cover with foil and let stand for 5 minutes. Place the racks on 4 plates and pour over the sauce. Garnish with fresh rosemary and finely chopped spring and red onion.

Wine Match
Corbana Select Marlborough Merlot
Cabernet Sauvignon