𝙍𝙊𝘼𝙎𝙏 𝙍𝘼𝘾𝙆 𝙊𝙁 𝙇𝘼𝙈𝘽
yield: 6-7 servings

𝘐𝘯𝘨𝘳𝘦𝘥𝘪𝘦𝘯𝘵𝘴:
• 1 rack of lamb (about 2 pounds), french cut
• 2 tablespoons olive oil
• 1 tablespoon Dijon mustard
• 1 teaspoon dried rosemary
• 1 teaspoon dried thyme
• 1/2 teaspoon garlic powder
• Salt and pepper to taste