Thinking of having a Aussie Day with some Lamb… This recipe will leave you wanting a Aussie day weekend every weekend!
8 x 150g lamb racks (about 2–3 cutlets on each), trimmed
4 tablespoons wholegrain mustard
4 cloves garlic, crushed
1 brown onion, finely chopped
3 tablespoons fresh rosemary
3 tablespoon Bravoleum Purple Extra Virgin Olive Oil
300g small tomatoes
2 tablespoons butter
To start, preheat your oven to 190°C. Place some butter into the frying pan and place over high heat. Sear lamb for 2 minutes each side, until browned.
Then, combine the mustard, garlic, onion, rosemary and Bravoleum Purple Extra Virgin Olive Oil in a bowl. Coat top of lamb racks with mixture. Place lamb on a roasting rack and bake for 30 minutes, or until cooked to your way.
In the mean time, prepare your tomatoes and lettuce. Serve lamb with salad.