New Zealand lamb prepared by

one of New Zealand's most accomplished chefs Judith Gilbert

honey mustard rack of lamb

serves 4

This simple recipe has restaurant-style presentation

4 x 6 bone New Zealand Spring Lamb racks,

trimmed of fat

1 cup clear honey

2 tablespoons Delmaine wholegrain mustard

1 tablespoon finely chopped fresh Rosemary

( if dry, use half of this amount )

Preheat the oven to 200¼C. 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.

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

Prepared by Chef Judith Gilbert of Cardrona Hotel & Restaurant, Wanaka, New Zealand