4 racks of lamb
1/4 cup each of vegetables oil and Dijon mustard
4 crushed garlic cloves
1 tsp. dried rosemary, crumbled
1/2 tsp. freshly ground or cracked black pepper
1/2 cup finely chopped parsley

Makes 8 Servings

Recipe from Chatelaine Cook Book

Trim excess fat from the lamb.  Bring the meat to room temperature.  Preheat oven to 400 degrees.  Lightly oil a baking pan large enough to hold the four racks of lamb.  Stir remaining ingredients together.  Spread over the meaty side of the racks.

To prevent the tips of rib bones from burning, wrap the top 1/2" with foil.  Place the racks in a baking pan, coated side up.  Roast, uncovered, in the preheated oven for 35 to 30 min. for med. rare lamb.  Remove racks to a cutting board or warmed platter.  Let sit for 5 min. before slicing into chops.