Oven-Roasted Rack of Lamb

Ingredients
1 rack of lamb
Dijon mustard
1 sprig fresh rosemary (chopped)
250g mixed vegetables (baby carrots, radishes, snow peas)
1 tbsp olive oil
20g butter
250ml instant chicken stock

Directions
1 Season lamb with mustard, rosemary, salt and pepper, and leave for an hour.
2 Put some butter in an ovenproof frying pan and cook the lamb until it's golden brown. Then bake in a 250 degree C oven for around 25 mins.
3 Pour hot chicken stock into the pan used for grilling the rack of lamb. Add the rest of the butter then bring the sauce to the boil and simmer for 20 mins until it thickens.
4 Meanwhile stir-fry the vegetables in olive oil and season with salt and pepper.
5 Serve the lamb with the stir-fried vegetables on the side.



Extracted from Simply Her / December 2005