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πππΌππ ππΌπΎπ ππ ππΌππ½ yield: 6-7 servings ππ―π¨π³π¦π₯πͺπ¦π―π΅π΄: β’ 1 rack of lamb (about 2 pounds), french cut β’ 2 tablespoons olive oil β’ 1 tablespoon Dijon mustard β’ 1 teaspoon dried rosemary β’ 1 teaspoon dried thyme β’ 1/2 teaspoon garlic powder β’ Salt and pepper t
